CN108294221A - A kind of fried Rong's glue food and preparation method thereof rich in animal salting-in-protein - Google Patents
A kind of fried Rong's glue food and preparation method thereof rich in animal salting-in-protein Download PDFInfo
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- CN108294221A CN108294221A CN201810094660.9A CN201810094660A CN108294221A CN 108294221 A CN108294221 A CN 108294221A CN 201810094660 A CN201810094660 A CN 201810094660A CN 108294221 A CN108294221 A CN 108294221A
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- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 241001465754 Metazoa Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 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 abstract description 30
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 30
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 30
- 235000014103 egg white Nutrition 0.000 claims abstract description 30
- 210000000969 egg white Anatomy 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229940099112 cornstarch Drugs 0.000 claims abstract description 13
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- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 11
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- 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
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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
- 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
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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
- A23L17/40—Shell-fish
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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
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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
- 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
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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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Abstract
The invention discloses a kind of fried Rong's glue food and preparation method thereof rich in animal salting-in-protein, it is made of to include following raw materials counted by weight ratio through blending, mixing glue, molding, frying：Animal salting-in protein meat 10 70, cold boiling water 20 60, egg white 1 40, vegetable oil 1 30, shallot juice 0.1 10, ginger 0.1 10, salt 0.1 2, chickens' extract 0.1 10, cooking wine 0.1 10, cornstarch 0.1 10.This food combines secondary glue method using the proportioning formula of science, greatly improves the emulsifying effectiveness of salting-in protein meat protein and uniform tissue, enhances the retentiveness and cohesion of protein, extends the frozen storage time of fried Rong's glue.
Description
Technical field
The present invention relates to meat gruel prepared frozen food manufacture field, specifically a kind of fried Rong rich in animal salting-in-protein
Glue food and preparation method thereof.
Background technology
Rong's glue refers to that seasoning stirring is added and is made, is had mucilage shape by the animal meat raw material of Rong's pureed state
Semi-finished product, fried Rong's glue is then to form Rong's glue frying.
Animal meat raw material is the oil source of human body protein, fat, especially fish, because containing it is lower it is fatty,
The nutriments such as higher and excellent protein and higher calcium, phosphorus, iron and so that these raw materials is become current people and is pursued
Healthy food materials.These nutriments all play an important roll the prevention and health care of " three high " crowd, angiocardiopathy crowd；
Meat of poultris contains higher unsaturated fatty acid, can be provided the more unsaturated fatty acid being easily absorbed by the human body to human body,
The nutriments such as high-quality protein and minerals, are of great significance to the health status of human body.
Rong's glue class product is more at present, such as fried beef Rong glue, fried pork Rong glue, quenelle Rong glue, the fried flesh of fish
Rong's glue, fried shrimp Rong's glue etc., but in order to which the jelly for extending fried Rong's glue freezes storage time, traditional fried Rong's glue was making
Food additives or preservative are all more or less added in journey, it is edible excessively to threaten to the health of human body.
Invention content
The purpose of the present invention is in order to overcome the problems referred above, and provide a kind of fried Rong's glue food rich in animal salting-in-protein
And preparation method thereof, this food combines secondary glue method using the proportioning formula of science, greatly improves salting-in protein meat
The emulsifying effectiveness of protein and uniform tissue, enhance the retentiveness and cohesion of protein, extend the freezing of fried Rong's glue
Storage time.
Solving the technical solution of above-mentioned technical problem is：
A kind of fried Rong's glue food rich in animal salting-in-protein, including following raw materials counted by weight ratio are through blending, mixing
Conjunction glue, molding, frying are made：
Animal salting-in protein meat 10-70, cold boiling water 20-60, egg white 1-40, vegetable oil 1-30, shallot juice 0.1-10 are raw
Ginger 0.1-10, salt 0.1-2, chickens' extract 0.1-10, cooking wine 0.1-10, cornstarch 0.1-10.
The animal salting-in protein meat is the fresh meat after cleaning, including beef, pork, chicken, the flesh of fish or shrimp
Deng.
The egg white is fresh egg white.
The temperature of the cold boiling water is 5-10 DEG C.
The shallot juice is Bulbus Allii Fistulosi juice.
The production method of above-mentioned fried Rong's glue food rich in animal salting-in-protein, includes the following steps：
（1）Feedstock processing：Each raw material is weighed by weight ratio, and animal salting-in protein meat is placed in the strand that sieve pore is 60 mesh
In meat machine, appropriate cold boiling water is added, stirs into meat gruel, Rong's glue is made；
（2）Egg white is dismissed：Egg white is turned to be placed in egg-whisk to rising；
（3）Rong's glue makes：By step（1）Rong's glue be placed again into blender, be added edible salt, cornstarch, ginger,
Shallot juice, cooking wine, vegetable oil, chickens' extract and remaining cold boiling water are beaten 5-10min with the speed of 1000r/min, are then added
The egg white sent in right amount is further continued for beating 5-10min, secondary Rong's glue is made；
（4）Mix glue：Egg white and step are dismissed by remaining（3）Secondary Rong's glue mixing, be placed in blender with 500r/
The speed of min stirs 5-7 minutes, and gel is made；
（5）Gel is placed in Rong's gum forming machine and is molded, frying 10-30min in 120-170 DEG C of oil cauldron is then placed in, waits for Rong
Glue takes the dish out of the pot when frying in golden yellow full shape, oil strain, obtains fried Rong's glue food；
（6）Suddenly freeze in-28-- 40 DEG C, packs, freezing or refrigeration.
Step（5）It is described fried including two stages of low-temperature frying and high temperature frying, wherein：
The low-temperature frying temperature is 115-125 DEG C, deep-fat frying time 10-15min；
The high temperature frying temperature is 144-155 DEG C, deep-fat frying time 15-20min.
The present invention has the advantages that compared with prior art by a large amount of experimental exploring：
1. no added antioxidant, swelling agent and essence in the production process, Rong's glue food mouthfeel after making is tender, and flavor is dense
It is strongly fragrant, shape shrinkage naturally, be a kind of natural, nutrition, health Rong's glue food, relatively meet pursuit of the people to healthy living instantly
Target；
2. by a certain amount of edible salt of addition and water, the retentiveness of raising salting-in protein meat, increase gelatification, and then compared with
The intensity for controlling protein-colloid well, along with edible salt can be such that myosin generates, salt is molten, is conducive to the breast for improving protein
Change ability, the Water-In-Oil structure for making water stablize with Adipogenesis, firm moisture reduces its movement, while having good lubrication
Property；
3. by adding a certain amount of cornstarch, increase the stickiness of fried Rong's glue, maize starch polymer structure and protein
Reticular structure collective effect can increase the stability of fried Rong's glue, meanwhile, the glucide in cornstarch has reduction fried
The function of the apparent freezing point of Rong's glue improves the effect that fried Rong's glue keeps in cold storage.
Specific implementation mode
The present invention will be further described with reference to embodiments.
Meat raw material described in following embodiments derives from business department of food aquatic products parent company of Guilin City, other raw materials
There is sale in supermarket.
Embodiment 1：
A kind of production method of fried Rong's glue food rich in animal salting-in-protein, includes the following steps：
（1）Feedstock processing：Weigh fresh pork 60, egg white 6, cold boiling water 60, vegetable oil 8, shallot respectively by weight ratio
Juice 0.3, ginger 0.3, salt 0.6, chickens' extract 1, cooking wine 4 and cornstarch 0.5, and it is 60 purposes that fresh pork, which is placed in sieve pore,
In meat grinder, cold boiling water 40 is added, is stirred into meat gruel, Rong's glue is made；
（2）Egg white is dismissed：Egg white is turned to be put into egg-whisk to rising；
（3）Rong's glue makes：By step（1）Meat mash be put into blender, be added vegetable oil, shallot juice, ginger, salt, chicken
Essence, cooking wine, cornstarch and remaining cold boiling water carry out whipping 5-10min with 1000r/min, and beating for half amount is then added
The egg white sent out is further continued for stirring 5-10min, secondary Rong's glue is made；
（4）Mix glue：By step（2）It is remaining to dismiss egg white and step（3）Secondary Rong's glue mixing, be placed in blender and use
500r/min is stirred 5-7 minutes, and gel is made；
（5）Gel is placed in Rong's gum forming machine and makes desired shape, is then placed in frying 10- in 120-170 DEG C of oil cauldron
30min, when Rong's glue fry to it is golden yellow full when take the dish out of the pot oil strain, frying Rong's glue food is made；
（6）Suddenly freeze in-28-- 40 DEG C, packs, freezing or refrigeration.
Embodiment 2：
A kind of production method of fried Rong's glue food rich in animal salting-in-protein, includes the following steps：
1）Feedstock processing：Weigh fresh beef 45, egg white 7, cold boiling water 44, vegetable oil 3, big green onion juice respectively by weight ratio
Liquid 0.4, ginger 0.5, salt 0.6, chickens' extract 0.6, cooking wine 0.3 and cornstarch 0.7, and it is 60 mesh that fresh beef, which is placed in sieve pore,
Meat grinder in, be added cold boiling water 30, stirred into meat gruel, Rong's glue be made；
（2）Egg white is dismissed：Egg white is turned to be put into egg-whisk to rising；
（3）Rong's glue makes：By step（1）Meat mash be put into blender, be added vegetable oil, shallot juice, ginger, salt, chicken
Essence, cooking wine, cornstarch and remaining cold boiling water carry out whipping 5-10min with 1000r/min, and beating for half amount is then added
The egg white sent out is further continued for stirring 5-10min, secondary Rong's glue is made；
（4）Mix glue：By step（2）It is remaining to dismiss egg white and step（3）Secondary Rong's glue mixing, be placed in blender and use
500r/min is stirred 5-7 minutes, and gel is made；
（5）Gel is placed in Rong's gum forming machine and makes desired shape, is then placed in frying 10- in 120-170 DEG C of oil cauldron
30min, when Rong's glue fry to it is golden yellow full when take the dish out of the pot oil strain, frying Rong's glue food is made；
（6）Suddenly freeze in-28-- 40 DEG C, packs, freezing or refrigeration.
Embodiment 3：
A kind of production method of fried Rong's glue food rich in animal salting-in-protein, includes the following steps：
1）Feedstock processing：Weigh new fresh chicken meat 55, egg white 5, cold boiling water 40, vegetable oil 2, big green onion juice respectively by weight ratio
Liquid 0.2, ginger 0.2, salt 0.3, chickens' extract 0.4, cooking wine 0.2 and cornstarch 0.5, and it is 60 mesh that fresh beef, which is placed in sieve pore,
Meat grinder in, be added cold boiling water 30, stirred into meat gruel, Rong's glue be made；
（2）Egg white is dismissed：Egg white is turned to be put into egg-whisk to rising；
（3）Rong's glue makes：By step（1）Meat mash be put into blender, be added vegetable oil, shallot juice, ginger, salt, chicken
Essence, cooking wine, cornstarch and remaining cold boiling water carry out whipping 5-10min with 1000r/min, and beating for half amount is then added
The egg white sent out is further continued for stirring 5-10min, secondary Rong's glue is made；
（4）Mix glue：By step（2）It is remaining to dismiss egg white and step（3）Secondary Rong's glue mixing, be placed in blender and use
500r/min is stirred 5-7 minutes, and gel is made；
（5）Gel is placed in Rong's gum forming machine and makes desired shape, is then placed in frying 10- in 120-170 DEG C of oil cauldron
30min, when Rong's glue fry to it is golden yellow full when take the dish out of the pot oil strain, frying Rong's glue food is made；
（6）Suddenly freeze in-28-- 40 DEG C, packs, freezing or refrigeration.
Test example 1 implements the performance evaluation of characteristic frying Rong's glue of 1-3
One, experiment purpose
Characteristic frying Rong's glue taste flavor, shape, the storage time obtained by embodiment 1-3 are evaluated by comparative analysis.
Two, experimental method
Pass through characteristic frying Rong's glue taste flavor obtained by comparative analysis evaluation embodiment 1 ~ 3, shape, nutritional ingredient.
（1）Experiment packet
This experiment is divided into experimental group and control group, wherein：
Experimental group 1 is fried Rong's glue obtained by embodiment 1, fried Rong's glue obtained by 2 embodiments 2 of experimental group, experimental group 3
For fried Rong's glue obtained by embodiment 3.
Control group 1 is a kind of commercially available fried Rong's glue, is purchased from Jingdone district store, according to storage method, is stored up according to the product
Requirement is deposited to carry out；
Characteristic frying Rong's glue described in control group 2, formula is substantially the same manner as Example 1 with preparation method, difference lies in：Animal
The additive amount of meat is different；
Characteristic frying Rong's glue described in control group 3, formula is substantially the same manner as Example 1 with preparation method, difference lies in：Egg
It is not dismissed first clearly, but is directly beaten simultaneously with meat；
Characteristic frying Rong's glue described in control group 4, formula is substantially the same manner as Example 1 with preparation method, difference lies in：Directly
Addition room temperature water is dismissed, not on the rocks；
Characteristic frying Rong's glue described in control group 5, formula is substantially the same manner as Example 1 with preparation method, difference lies in：It is fried
The difference of time and frying temperature；
（1）Evaluation index/method.
Shape：After fried Rong's glue 2-5min off the pot, observing fried Rong's glue appearance is nature shrinkage or seriously collapses, color
Uniformity coefficient；The variation of its surface color is observed after anxious jelly.
Mouthfeel and flavor：Fried Rong's glue 2-5min off the pot is asked after the test-meal of sensory evaluation group after its cooling and is evaluated it and chew
Strength, the situation of taste, if coordinate naturally.
Storage sell the time：Fried Rong's glue of Packing Sound is placed in -20 DEG C of fresh-keeping warehouse, it is tested within every 7 days once
Mouthfeel, test method be at room temperature slowly thaw, observe the variation of its appearance and moisture, then set boiling 3 in boiling water ~
5min is picked up and is set 3 ~ 5min of room temperature and wait for that it is cooled, and carries out mouthfeel evaluation.The time that chewiness is obviously deteriorated then is judged as
Storage sell time span.
Three, experimental result
The performance test result of 1 experimental group of table and control group
| Group | Shape | Mouthfeel | Storage time（d） |
| Experimental group 1 | Without deformation, crack-free, natural shrinking is golden yellow | Chewy texture foot, mouthfeel is harder, and fresh thick in meat flavor, mouthfeel is salty, free from extraneous odour | 250 |
| Experimental group 2 | Without deformation, crack-free, natural shrinking is golden yellow | Chewy texture foot, crisp outside tender inside, thick in meat flavor, salinity is moderate, free from extraneous odour | 230 |
| Experimental group 3 | Without deformation, crack-free, natural shrinking is black | Mouthfeel is harder, and thick in meat flavor, taste is thin, free from extraneous odour | 160 |
| Control group 1 | Without deformation, natural shrinking, color is normal | Chewy texture is harder, and mouthfeel is salty, free from extraneous odour | 200 |
| Group | Shape | Mouthfeel | Storage time（d） |
| Control group 2 | Without deformation, crack-free, natural shrinkage, color is golden yellow | Chewy texture foot, thick in meat flavor, salinity is moderate, free from extraneous odour | 220 |
| Control group 3 | Without deformation, crack-free, natural shrinking is golden yellow | Mouthfeel is harder, and thick in meat flavor, mouthfeel is salty, free from extraneous odour | 180 |
| Control group 4 | Without deformation, crack-free, shrinkage is unnatural, and color is more black | Mouthfeel is soft or hard uneven, meat flavour unobvious, free from extraneous odour | 150 |
| Control group 5 | Without deformation, crack-free, shrinkage is unnatural, and color is more black | Mouthfeel is harder, and meat flavour is apparent, there is the smell of burning | 220 |
As known from Table 1, in experimental group 1, experimental group 2, experimental group 3 fried Rong's glue thick in meat flavor, no deformation, free from extraneous odour, wherein
Experimental group 1, the chewy texture of experimental group 2 are preferable；The taste of experimental group 1 is over-salty, and the saline taste of experimental group 3 is thin；When the storage of experimental group 1
Between it is all longer than control group 1, control group 2, control group 3, control group 4, control group 5；Experimental group 1, the chewy texture of experimental group 2 are than control
Group 1, control group 3, control group 4, control group 5 will be got well；From the point of view of comprehensive shape, mouthfeel, storage time, the overall merit of experimental group 2
Most preferably.
Only several embodiments of the present invention are expressed for the above implementation, describes than more specific and detailed, but
It cannot be construed as a limitation to the scope of the present invention.It should be understood that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (7)
1. a kind of fried Rong's glue food rich in animal salting-in-protein, it is characterized in that：Including following originals counted by weight ratio
Material through blending, mixing glue, molding, frying are made：
Animal salting-in protein meat 10-70, cold boiling water 20-60, egg white 1-40, vegetable oil 1-30, shallot juice 0.1-10 are raw
Ginger 0.1-10, salt 0.1-2, chickens' extract 0.1-10, cooking wine 0.1-10, cornstarch 0.1-10.
2. frying Rong's glue food according to claim 1, it is characterized in that：The animal salting-in protein meat is after cleaning
Fresh meat.
3. frying Rong's glue food according to claim 1, it is characterized in that：The egg white is fresh egg white.
4. frying Rong's glue food according to claim 1, it is characterized in that：The temperature of the cold boiling water is 5-10 DEG C.
5. frying Rong's glue food according to claim 1, it is characterized in that：The shallot juice is Bulbus Allii Fistulosi juice.
6. the production method of fried Rong's glue food rich in animal salting-in-protein described in one of claim 1-5, it is characterized in that：Packet
Include following steps：
（1）Feedstock processing：Each raw material is weighed by weight ratio, and animal salting-in protein meat is placed in the strand that sieve pore is 60 mesh
In meat machine, appropriate cold boiling water is added, stirs into meat gruel, Rong's glue is made；
（2）Egg white is dismissed：Egg white is turned to be placed in egg-whisk to rising；
（3）Rong's glue makes：By step（1）Rong's glue be placed again into blender, be added edible salt, cornstarch, ginger,
Shallot juice, cooking wine, vegetable oil, chickens' extract and remaining cold boiling water are beaten 5-10min with the speed of 1000r/min, are then added
The egg white sent in right amount is further continued for beating 5-10min, secondary Rong's glue is made；
（4）Mix glue：Egg white and step are dismissed by remaining（3）Secondary Rong's glue mixing, be placed in blender with 500r/
The speed of min stirs 5-7 minutes, and gel is made；
（5）Gel is placed in Rong's gum forming machine and is molded, frying 10-30min in 120-170 DEG C of oil cauldron is then placed in, waits for Rong
Glue takes the dish out of the pot when frying in golden yellow full shape, oil strain, obtains fried Rong's glue food；
（6）Suddenly freeze in -28 DEG C--40 DEG C, packs, freezing or refrigeration.
7. production method according to claim 6, it is characterized in that：Step（5）It is described fried including low-temperature frying and high temperature
Fried two stages, wherein：
The low-temperature frying temperature is 115-125 DEG C, deep-fat frying time 10-15min；
The high temperature frying temperature is 144-155 DEG C, deep-fat frying time 15-20min.
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| CN102524833A (en) * | 2010-12-29 | 2012-07-04 | 宝钢集团宝山宾馆 | Crab meal fish meat gluten and preparation method thereof |
| CN103478770A (en) * | 2013-09-10 | 2014-01-01 | 周伟成 | Deep fried mackerel food and production method thereof |
| CN104382103A (en) * | 2014-12-12 | 2015-03-04 | 广州陆仕水产企业有限公司 | Specific fish tofu and preparation method thereof |
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