CN108450766A - A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish - Google Patents
A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish Download PDFInfo
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- CN108450766A CN108450766A CN201711319109.1A CN201711319109A CN108450766A CN 108450766 A CN108450766 A CN 108450766A CN 201711319109 A CN201711319109 A CN 201711319109A CN 108450766 A CN108450766 A CN 108450766A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 95
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 31
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 10
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000038 chest Anatomy 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 235000013360 fish flour Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010130 dispersion processing Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods preparing potato fish face by fish head, fish-bone and the flesh of fish, belong to food processing technology field.The present invention combines micronization processing by the way that fish head and fish-bone are crushed machine high speed dispersor colloid mill cell crushing instrument, and potato full-powder and flour formula are largely screened, lead to the problems such as fish face molding hardly possible, poor taste to solve fish head and fish-bone, the potato fish surface elastic and cohesion of preparation are good, mouthfeel is good, is easy to receive for consumer and market；While potato full-powder is added than individually using flour nutrition more comprehensively, and the fish head fish-bone of miniaturization has abundant calcium activated, potato fish flour nutrition is very comprehensive, and appearance is easy for consumers to accept, has a vast market space.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to prepare potato fish face by fish head, fish-bone and the flesh of fish
Method.
Background technology
During minced fillet is processed with utilizing, a large amount of fish head and fish-bone are will produce, accounts for flesh of fish 40-60% or so, generally
It is discarded or as low value-added product treatment, it therefore, can be significantly if this part fish head and fish-bone utilized together with the flesh of fish
The yield of minced fillet is improved, wherein one step of most critical is prepared with the flesh of fish how by the mouthfeel of fish head and the minced fillet of fish-bone preparation
The mouthfeel of minced fillet is similar, the purpose of consumer and market receiving is reached for, to improve the quality and mouthfeel of surimi product.In addition,
Flour nutrition is relatively simple, and by adding potato full-powder, the potato fish flour nutrition of preparation is very comprehensive.
CN 104996890A disclose a kind of fish face and preparation method thereof, it is with starch, sweet potato powder, peeling deburring
Silver carp meat, the Pacific Ocean dive mud clam meat, collagen protein powder etc. as raw material, not only enrich the nutritive value in fish face, but also fish face is fresh
Taste is strong, can leave with storage long, stews rear not easy to break, toughness foot, in good taste.The defect of the prior art is：Due to fish head, fish-bone
Compared with the flesh of fish, there is no flesh of fish exquisiteness in mouthfeel, with fish face prepared by fish head, fish-bone, cannot be received by consumer and market.
In addition, flour nutrition is relatively simple, the nutritive value in fish face how is further increased, nutritious and healthy food is provided for people,
It is the technical barrier for needing to solve.
Invention content
The purpose of the present invention is, provide a kind of to prepare potato fish face by fish head, fish-bone and the flesh of fish in view of the foregoing drawbacks
Method not only has better quality and mouthfeel using fish face prepared by this method, but also full of nutrition, is easy to digest and assimilate,
To have the more wide market space.
Above-mentioned purpose is achieved through the following technical solutions：
A kind of preparation method in potato fish face, it includes the following steps：
1) fresh fish is cleaned, net thorax cleans up, and then separates fish head, fish-bone and the flesh of fish, by flesh of fish meat grinder
It rubs, fish head and fish-bone is first crushed with pulverizer, then disperseed with high speed dispersor, then is super with colloid mill and cell crushing instrument
The fish head of micronization and fish-bone are finally mixed with the flesh of fish after rubbing, obtain minced fillet by miniaturization；
2) first by the salt water dissolution of 2-4 parts by weight, wheat flour, the 20-30 weights by 100 parts by weight are then added to
Measure the evil spirit of the dehydrated potato powder of part, the carragheen of 0.2-0.8 parts by weight, the xanthans of 0.2-0.8 parts by weight, 0.4-1.2 parts by weight
It in the flour of taro powder composition, is uniformly mixed in dough mixing machine, is eventually adding the minced fillet of 10-30 parts by weight, continued in dough mixing machine
It stirs evenly, obtained dough, pressure surface, with 50-70 DEG C of heated-air drying to get fish face after slice.
Preferably, in step 1), the fish head and fish-bone are first crushed to 170-250uM with pulverizer, then use high speed
Dispersion machine is dispersed to 100-150uM, then with colloid mill and cell crushing instrument micronization to 30-50uM.
Preferably, it in step 2), first by the salt water dissolution of 2 parts by weight, is then added to by the wheat of 100 parts by weight
The konjaku flour of flour, the dehydrated potato powder of 25 parts by weight, the carragheen of 0.5 parts by weight, the xanthans of 0.5 parts by weight, 0.8 parts by weight
It in the flour of composition, is uniformly mixed in dough mixing machine, is eventually adding the minced fillet of 25 parts by weight, continue to stir in dough mixing machine equal
It is even, dough, pressure surface, with 60 DEG C of heated-air drying to get fish face after slice is made.
The beneficial effects of the invention are as follows：
(1) present invention is combined by the way that fish head and fish-bone are crushed machine-high speed dispersor-colloid mill-cell crushing instrument
Micronization processing, and potato full-powder and flour formula are largely screened, cause to solve fish head and fish-bone
Fish face is molded the problems such as hardly possible, poor taste, and the fish surface elastic and cohesion of preparation are high, in good taste, are easy to connect for consumer and market
By having a vast market space.
(2) not only nutritive value is abundant in the fish face of the invention prepared, and addition potato full-powder uses flour nutrition more than individually
Comprehensively, and the fish head fish-bone of miniaturization has abundant calcium activated, and is easy to digest and assimilate, and can meet the need of various crowds
It wants.
(3) the fish face stability that prepared by the present invention is good, and shelf life was up to 12 months.
Specific implementation mode
With reference to specific embodiment, the present invention is described in detail.
Embodiment 1
(1) fresh fish is cleaned, net thorax cleans up；Then fish head, fish-bone and the flesh of fish separate；The flesh of fish is twisted with meat grinder
It is broken, it is spare to be put into refrigerator；Fish head and fish-bone are first crushed to 170-250uM with pulverizer, are then dispersed to high speed dispersor
100-150uM, then with colloid mill and cell crushing instrument micronization to 30-50uM；By the fish head of micronization and fish-bone and use
The flesh of fish mixing that meat grinder rubbed, obtains minced fillet.
(2) first 2 kilograms of salt are dissolved in 20 kg of water, are then added to by 100 kilograms of wheat flours, 20 kilograms of potatos
In the flour that powder, 0.2 kilogram of carragheen, 0.2 kilogram of xanthans, 0.4 kilogram of konjaku flour form, it is uniformly mixed in dough mixing machine,
10 kilograms of minced fillets are eventually adding, continuation stirs evenly in dough mixing machine, and dough is made；With noodle press by dough pressure surface, after slice
Noodles are made, with 50 DEG C of heated-air drying to get.
Embodiment 2
(1) fresh fish is cleaned, net thorax cleans up；Then fish head, fish-bone and the flesh of fish separate；The flesh of fish is twisted with meat grinder
It is broken, it is spare to be put into refrigerator；Fish head and fish-bone are first crushed to 170-250uM with pulverizer, are then dispersed to high speed dispersor
100-150uM, then with colloid mill and cell crushing instrument micronization to 30-50uM；By the fish head of micronization and fish-bone and use
The flesh of fish mixing that meat grinder rubbed, obtains minced fillet.
(2) first 3 kilograms of salt are dissolved in 30 kg of water, are then added to by 100 kilograms of wheat flours, 30 kilograms of potatos
In the flour that powder, 0.8 kilogram of carragheen, 0.8 kilogram of xanthans, 1.2 kilograms of konjaku flours form, it is uniformly mixed in dough mixing machine,
30 kilograms of minced fillets are eventually adding, continuation stirs evenly in dough mixing machine, and dough is made；With noodle press by dough pressure surface, after slice
Noodles are made, with 70 DEG C of heated-air drying to get potato fish face.
Embodiment 3
(1) fresh fish is cleaned, net thorax cleans up；Then fish head, fish-bone and the flesh of fish separate；The flesh of fish is twisted with meat grinder
It is broken, it is spare to be put into refrigerator；Fish head and fish-bone are first crushed to 170-250uM with pulverizer, are then dispersed to high speed dispersor
100-150uM, then with colloid mill and cell crushing instrument micronization to 30-50uM；By the fish head of micronization and fish-bone and use
The flesh of fish mixing that meat grinder rubbed, obtains minced fillet.
(2) first 2 kilograms of salt are dissolved in 25 kg of water, are then added to by 100 kilograms of wheat flours, 25 kilograms of potatos
In the flour that powder, 0.5 kilogram of carragheen, 0.5 kilogram of xanthans, 0.8 kilogram of konjaku flour form, it is uniformly mixed in dough mixing machine,
Then 25 kilograms of minced fillets are added, continuation stirs evenly in dough mixing machine, and dough is made；With noodle press by dough pressure surface, after slice
Noodles are made, with 60 DEG C of heated-air drying to get potato fish face.
Test example
Comparative example 1：Fish head and fish-bone are directly crushed, and without subsequent high speed dispersion, colloid mill and clasmatosis
Instrument processing, other techniques and formula are same as Example 3.
Comparative example 2：Will fish head and fish-bone crush after carry out high speed dispersion processing, and without colloid mill and clasmatosis at
Reason, other techniques and formula are same as Example 3.
Comparative example 3：Colloid mill and clasmatosis processing are directly carried out after fish head and fish-bone are crushed, it is intermediate without high speed
Decentralized processing, other techniques and formula are same as Example 3.
Comparative example 4：Potato full-powder is not added into flour, other formulas and technique are same as Example 3.
Comparative example 5：Addition carragheen, xanthans and konjaku flour not into flour, other formulas and technique and 1 phase of embodiment
Together.
Comparative example 6：Potato full-powder, carragheen, xanthans and konjaku flour, other formulas and technique are added not into flour
It is same as Example 1.
What is measured the results are shown in Table 1.
Influence of 1 distinct methods of table to potato fish face quality
From the above test results, it can be seen that the present invention is selected simultaneously by carrying out special processing to fish head and fish-bone
Suitable potato full-powder and flour formula, substantially improve by fish head, fish-bone and the flesh of fish prepare potato fish face quality and
Mouthfeel, and product nutrition is very comprehensive.
Claims (3)
1. a kind of method preparing potato fish face by fish head, fish-bone and the flesh of fish, it is characterised in that include the following steps：
1) fresh fish is cleaned, net thorax cleans up, and then separates fish head, fish-bone and the flesh of fish, and the flesh of fish is twisted with meat grinder
It is broken, fish head and fish-bone are first crushed with pulverizer, then disperseed with high speed dispersor, then with colloid mill and cell crushing instrument ultra micro
Refinement, the fish head of micronization and fish-bone are finally mixed, obtain minced fillet with the flesh of fish after rubbing；
2) first by the salt water dissolution of 2-4 parts by weight, wheat flour by 100 parts by weight, 20-30 parts by weight are then added to
Dehydrated potato powder, the carragheen of 0.2-0.8 parts by weight, the xanthans of 0.2-0.8 parts by weight, 0.4-1.2 parts by weight konjaku flour
It in the flour of composition, is uniformly mixed in dough mixing machine, is eventually adding the minced fillet of 10-30 parts by weight, continuation is stirred in dough mixing machine
Uniformly, dough, pressure surface, with 50-70 DEG C of heated-air drying to get fish face after slice is made.
2. the preparation method in potato fish as described in claim 1 face, it is characterised in that：In step 1), by the fish head and
Fish-bone is first crushed to 170-250uM with pulverizer, is then dispersed to 100-150uM with high speed dispersor, then with colloid mill and carefully
Born of the same parents are crushed instrument micronization to 30-50uM.
3. the preparation method in potato fish as described in claim 1 face, it is characterised in that：In step 2), first by 2 parts by weight
Salt water dissolution is then added to by the card of the wheat flour of 100 parts by weight, the dehydrated potato powder of 25 parts by weight, 0.5 parts by weight
It draws in the flour that the konjaku flour of glue, the xanthans of 0.5 parts by weight, 0.8 parts by weight forms, is uniformly mixed in dough mixing machine, finally
It is added the minced fillet of 25 parts by weight, continuation stirs evenly in dough mixing machine, is made dough, pressure surface, with 60 DEG C of hot air drying after slice
It is dry to get fish face.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319109.1A CN108450766A (en) | 2017-12-12 | 2017-12-12 | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319109.1A CN108450766A (en) | 2017-12-12 | 2017-12-12 | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish |
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| Publication Number | Publication Date |
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| CN108450766A true CN108450766A (en) | 2018-08-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711319109.1A Pending CN108450766A (en) | 2017-12-12 | 2017-12-12 | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish |
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| CN (1) | CN108450766A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770201A (en) * | 2019-01-24 | 2019-05-21 | 湖北省戴氏食品科技有限公司 | A kind of sweet potato whole powder fish face of high dietary fiber content and its processing method |
| CN110547414A (en) * | 2019-07-30 | 2019-12-10 | 湖北神丹健康食品有限公司 | Egg-flavored fish noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243922A (en) * | 1998-03-06 | 1999-09-14 | Ise Ken Shoten:Kk | Boiled fish paste noodle |
| CN1545891A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Fish flour and production method thereof |
| CN1934995A (en) * | 2005-11-15 | 2007-03-28 | 陈义 | Method for preparing instant fish noodles |
| CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
| CN105146327A (en) * | 2015-08-28 | 2015-12-16 | 安徽成祥面粉有限责任公司 | Production method of crucian noodles |
| CN105433087A (en) * | 2014-09-25 | 2016-03-30 | 青岛诚一知识产权服务有限公司 | Fish noodles and production method thereof |
-
2017
- 2017-12-12 CN CN201711319109.1A patent/CN108450766A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11243922A (en) * | 1998-03-06 | 1999-09-14 | Ise Ken Shoten:Kk | Boiled fish paste noodle |
| CN1545891A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Fish flour and production method thereof |
| CN1934995A (en) * | 2005-11-15 | 2007-03-28 | 陈义 | Method for preparing instant fish noodles |
| CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
| CN105433087A (en) * | 2014-09-25 | 2016-03-30 | 青岛诚一知识产权服务有限公司 | Fish noodles and production method thereof |
| CN105146327A (en) * | 2015-08-28 | 2015-12-16 | 安徽成祥面粉有限责任公司 | Production method of crucian noodles |
Non-Patent Citations (1)
| Title |
|---|
| 粟瑞娟: "传统鱼面加工工艺及储藏稳定性的研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑（月刊）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770201A (en) * | 2019-01-24 | 2019-05-21 | 湖北省戴氏食品科技有限公司 | A kind of sweet potato whole powder fish face of high dietary fiber content and its processing method |
| CN110547414A (en) * | 2019-07-30 | 2019-12-10 | 湖北神丹健康食品有限公司 | Egg-flavored fish noodles and preparation method thereof |
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Application publication date: 20180828 |
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