CN109123487A - instant fish cake and preparation method thereof - Google Patents
instant fish cake and preparation method thereof Download PDFInfo
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- CN109123487A CN109123487A CN201811150224.5A CN201811150224A CN109123487A CN 109123487 A CN109123487 A CN 109123487A CN 201811150224 A CN201811150224 A CN 201811150224A CN 109123487 A CN109123487 A CN 109123487A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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Abstract
The invention discloses a kind of instant fish cakes and preparation method thereof, belong to food technology field.Instant fish cake of the invention, including according to following component: the fresh flesh of fish, TG enzyme, salt, starch, streaky pork, monosodium glutamate, green onion, corn, Artemisia Glue, pepper powder, PURE WHEY, fishbone dust and 2 ~ 5 parts of maror juice, preparation method include preparation minced fillet, prepare Fishbone powder, beat routed, mixing, frying and high temperature sterilization.Elasticity is good for instant fish cake obtained, and long shelf-life is in good taste and full of nutrition.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of instant fish cake and preparation method thereof.
Background technique
With the development of society, the better people's lives level the higher, more and more people can go to trip using free time
Trip, on foot or participate in collective's outdoor activities, either tourism, on foot or participate in collective's outdoor activities, require to prepare a little water
And food, and in order to reduce the heavy burdens, it can all prepare the instant food of ship biscuit etc, can quickly supplement the nutrients, and carrying side
Just.
Instant fish cake is as common one of instant food, with its unique deep favor by people of flavor with sweet and sour flavor, still,
Since existing instant fish cake processing is coarse, shelf lives are short, and fish cake obtained is after high temperature sterilization, and fish cake elasticity is not
Foot, influences mouthfeel,
Therefore, it is necessary to a kind of process will not destroy flesh of fish meat, and will not destroy nutrition, and shelf lives are long and in good taste
Instant fish cake.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of process will not destroy flesh of fish meat,
And nutrition will not be destroyed, shelf lives length and instant fish cake in good taste.
The present invention adopts the following technical scheme:
Instant fish cake, including the following component according to mass fraction meter: 50 ~ 60 parts of the fresh flesh of fish, 1.5 ~ 1.6 parts of TG enzyme, salt
0.9 ~ 1.1 part, 1.6 ~ 1.7 parts of starch, 6 ~ 9 parts of streaky pork, 0.25 ~ 0.35 part of monosodium glutamate, 2 ~ 5 parts of green onion, 2 ~ 5 parts of corn, Artemisia Glue 6
~ 9 parts, 0.4 ~ 0.8 part of pepper powder, 3 ~ 6 parts of PURE WHEY, 0.2 ~ 0.4 part of fishbone dust.
The preparation method of the instant fish cake, includes the following steps:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, minced fillet obtained by step 1 is subjected to primary beat and is burst, obtains and once beats minced fillet of bursting, it then will be described
TG enzyme and salt are added primary beat of gained and carry out secondary beat in minced fillet of bursting and burst, obtain it is secondary beat minced fillet of bursting, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and obtain and beat fish material of bursting three times；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Simultaneously frying is pressed in mixture obtained by step 4, carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, obtains instant fish cake.
The preparation method of the instant fish cake, the process of the pretreatment flesh of fish described in the step 1 include the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, obtains the dehydration flesh of fish；
S5, refined filtration processing is carried out to the dehydration flesh of fish obtained by S4, obtains the refined filtration flesh of fish.
Further, cold water described in S1 is 5 ~ 10 DEG C of cold water；
Rinse cycle described in S3 is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 3 ~ 5min is mixed in water=1:4 ~ 6, then pours out water, obtains
Clean the flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: carried out after one time rinse water=1:4 ~ 6 is mixed primary rinsing 3 ~
4 times, a rinsing time is 7 ~ 15min, obtains and once rinses the flesh of fish；Every time rinsing finish, change after water carry out again it is next
Secondary rinsing；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:4 ~ 6 carries out secondary drift after mixing
It washes 2 ~ 3 times, the secondary rinsing time is 7 ~ 15min, obtains the rinsing flesh of fish；
When the processing of S4 refined filtration, using microfroc filter removal remaining ossiculum, squama and muscle.
Further, the temperature of a rinse water and the secondary rinse water is 5 ~ 9 DEG C.
Further, during step 3 arena is burst, gained is once beaten and bursts the control of minced fillet temperature after 3 ~ 4 DEG C, is added
The TG enzyme and salt.
Further, it is beaten described in step 3 during bursting, the time is burst for 4 ~ 6min, when the secondary arena is burst in the primary arena
Between be 4 ~ 6min, it is described three times beat burst the time be 4 ~ 6min.
Further, frying temperature described in step 5 is 165 ~ 175 DEG C, and the deep-fat frying time is 55 ~ 65s.
Further, sterilization temperature described in step 6 is 110 ~ 120 DEG C, and the sterilizing time is 15 ~ 20min.
Compared with the prior art, the present invention has the following beneficial effects:
The first, instant fish cake of the invention is led to too small amount of streaky pork mixed edible, is matched using the fresh flesh of fish as primary raw material
Closing has the TG enzyme for improving Food Texture, improves the institutional framework and mouthfeel of the flesh of fish, and promote the nutrition of protein in the flesh of fish
Value.Meanwhile there is the Artemisia Glue of water-retaining property and film forming by being added, improve the elasticity of fish cake product and effectively prevent fish
Cake water loss helps to improve the mouthfeel of fish cake product, and Artemisia Glue has certain viscosity, can be by seasoning firmly
Control improves the tasty degree of meat in fleshy fiber.Moreover, applicant pulverizes Fishbone, and as fish cake
Raw material, provide calcium constituent, and will not result in waste of resources.
The second, instant fish cake of the invention during the preparation process, in rinse cycle, is rinsed, according to quality using multiple
Number meter, using the flesh of fish: the appropriate benefit of water=1:4 ~ 6 ratio, and water temperature is lower than 10 DEG C, when control is at 5 ~ 9 DEG C, effectively protects
The freshness of fish head is held, and it is possible to prevente effectively from the fragmentation formation bits meat of meat, not only results in waste and increase in rinse cycle
Addition sheet also will affect the mouthfeel of fish cake.By repeatedly changing the rinsing of water low temperature, the Peng Run so that flesh of fish absorbs water improves mouthfeel, meat
It is fresh and tender, fresh without raw meat, low fat, vegetal pole horn of plenty, and quality guarantee period when extending room temperature.
Third, applicant had found by long-term experiment, beat burst during, beat time control of bursting at 4 ~ 6 minutes, minced fillet
Temperature is controlled at 3 ~ 4 DEG C, available optimal fish cake mouthfeel, delicious meat, and elasticity is strong, in good taste.
Specific embodiment
Embodiment 1
Instant fish cake, including the following component according to mass fraction meter: 50 parts of the fresh flesh of fish, 0.9 part of salt, forms sediment by 1.5 parts of TG enzyme
1.6 parts of powder, 6 parts of streaky pork, 0.25 part of monosodium glutamate, 2 parts of green onion, 2 parts of corn, 6 parts of Artemisia Glue, 0.4 part of pepper powder, PURE WHEY 3
Part, 0.2 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 5 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
Wherein, the rinse cycle is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 3min is mixed in water=1:4, then pours out water, obtains clean
The flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: a rinse water=1:4 carries out primary rinsing 3 times after mixing,
Rinsing time is 7min, and rinsing finishes every time, changes after water and is rinsed next time again, a rinsing temperature
Degree is 9 DEG C, obtains and once rinses the flesh of fish；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:4 carries out secondary rinsing after mixing
2 times, the secondary rinsing time is 7min, and rinsing finishes every time, changes after water and is rinsed next time again, the primary rinsing
Coolant-temperature gage is 9 DEG C, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, step 1 gained minced fillet once beat and is burst, the time is burst as 4min in the primary arena, obtains
It is primary to beat minced fillet of bursting, gained is once beaten to routed minced fillet temperature control after 3 DEG C, the primary arena of gained is added in the TG enzyme and salt
It is routed that secondary arena is carried out in minced fillet of bursting, the secondary arena routed time is 4min, the routed minced fillet in secondary arena is obtained, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 4min, is obtained three times
Beat fish material of bursting；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 165 DEG C, the deep-fat frying time is
55s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 110 DEG C, and the sterilizing time is 15min,
Obtain instant fish cake.
Embodiment 2
Instant fish cake, including the following component according to mass fraction meter: 55 parts of the fresh flesh of fish, 1.0 parts of salt, forms sediment by 1.6 parts of TG enzyme
1.7 parts of powder, 7 parts of streaky pork, 0.28 part of monosodium glutamate, 3 parts of green onion, 3 parts of corn, 7 parts of Artemisia Glue, 0.5 part of pepper powder, PURE WHEY 4
Part, 0.3 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 8 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
Wherein, the rinse cycle is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 4min is mixed in water=1:5, then pours out water, obtains clean
The flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: a rinse water=1:5 carries out primary rinsing 4 times after mixing,
Rinsing time is 10min, and rinsing finishes every time, changes after water and is rinsed next time again, a rinse water
Temperature is 5 ~ 9 DEG C, obtains and once rinses the flesh of fish；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:5 carries out secondary rinsing after mixing
3 times, the secondary rinsing time is 10min, and rinsing finishes every time, changes after water and is rinsed next time again, the primary drift
Wash water temperature is 5 ~ 9 DEG C, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, step 1 gained minced fillet once beat and is burst, the time is burst as 5min in the primary arena, obtains
It is primary to beat minced fillet of bursting, gained is once beaten to routed minced fillet temperature control after 4 DEG C, the primary arena of gained is added in the TG enzyme and salt
It is routed that secondary arena is carried out in minced fillet of bursting, the secondary arena routed time is 5min, the routed minced fillet in secondary arena is obtained, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 5min, is obtained three times
Beat fish material of bursting；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 170 DEG C, the deep-fat frying time is
60s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 115 DEG C, and the sterilizing time is 18min,
Obtain instant fish cake.
Embodiment 3
Instant fish cake, including the following component according to mass fraction meter: 60 parts of the fresh flesh of fish, 1.1 parts of salt, forms sediment by 1.6 parts of TG enzyme
1.7 parts of powder, 9 parts of streaky pork, 0.35 part of monosodium glutamate, 5 parts of green onion, 5 parts of corn, 9 parts of Artemisia Glue, 0.8 part of pepper powder, PURE WHEY 6
Part, 0.4 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 10 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
Wherein, the rinse cycle is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 5min is mixed in water=1:6, then pours out water, obtains clean
The flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: a rinse water=1:6 carries out primary rinsing 4 times after mixing,
Rinsing time is 15min, and rinsing finishes every time, changes after water and is rinsed next time again, a rinse water
Temperature is 9 DEG C, obtains and once rinses the flesh of fish；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:6 carries out secondary rinsing after mixing
3 times, the secondary rinsing time is 15min, and rinsing finishes every time, changes after water and is rinsed next time again, the primary drift
Wash water temperature is 11 DEG C, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, step 1 gained minced fillet once beat and is burst, the time is burst as 6min in the primary arena, obtains
It is primary to beat minced fillet of bursting, gained is once beaten to routed minced fillet temperature control after 4 DEG C, the primary arena of gained is added in the TG enzyme and salt
It is routed that secondary arena is carried out in minced fillet of bursting, the secondary arena routed time is 6min, the routed minced fillet in secondary arena is obtained, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 6min, is obtained three times
Beat fish material of bursting；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 175 DEG C, the deep-fat frying time is
65s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 120 DEG C, and the sterilizing time is 20min,
Obtain instant fish cake.
Embodiment 4
Instant fish cake, including the following component according to mass fraction meter: 58 parts of the fresh flesh of fish, 0.9 part of salt, forms sediment by 1.5 parts of TG enzyme
1.7 parts of powder, 7 parts of streaky pork, 0.34 part of monosodium glutamate, 4 parts of green onion, 4 parts of corn, 8 parts of Artemisia Glue, 0.7 part of pepper powder, PURE WHEY 5
Part, 0.4 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 9 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
Wherein, the rinse cycle is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 5min is mixed in water=1:5, then pours out water, obtains clean
The flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: a rinse water=1:5 carries out primary rinsing 4 times after mixing,
Rinsing time is 13min, and rinsing finishes every time, changes after water and is rinsed next time again, a rinse water
Temperature is 8 DEG C, obtains and once rinses the flesh of fish；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:5 carries out secondary rinsing after mixing
3 times, the secondary rinsing time is 13min, and rinsing finishes every time, changes after water and is rinsed next time again, the primary drift
Wash water temperature is 8 DEG C, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, step 1 gained minced fillet once beat and is burst, the time is burst as 5min in the primary arena, obtains
It is primary to beat minced fillet of bursting, gained is once beaten to routed minced fillet temperature control after 3 DEG C, the primary arena of gained is added in the TG enzyme and salt
It is routed that secondary arena is carried out in minced fillet of bursting, the secondary arena routed time is 5min, the routed minced fillet in secondary arena is obtained, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 3min, is obtained three times
Beat fish material of bursting；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 173 DEG C, the deep-fat frying time is
60s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 115 DEG C, and the sterilizing time is 18min,
Obtain instant fish cake.
Reference examples 1
Instant fish cake, including the following component according to mass fraction meter: 50 parts of the fresh flesh of fish, 0.9 part of salt, forms sediment by 1.5 parts of TG enzyme
1.6 parts of powder, 6 parts of streaky pork, 0.25 part of monosodium glutamate, 2 parts of green onion, 2 parts of corn, 6 parts of Artemisia Glue, 0.4 part of pepper powder, PURE WHEY 3
Part, 0.2 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 5 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
When rinsing, rinse once using normal-temperature water, obtain the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, step 1 gained minced fillet once beat and is burst, the time is burst as 4min in the primary arena, obtains
It is primary to beat minced fillet of bursting, gained is once beaten to routed minced fillet temperature control after 3 DEG C, the primary arena of gained is added in the TG enzyme and salt
It is routed that secondary arena is carried out in minced fillet of bursting, the secondary arena routed time is 4min, the routed minced fillet in secondary arena is obtained, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 4min, is obtained three times
Beat fish material of bursting；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 165 DEG C, the deep-fat frying time is
55s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 110 DEG C, and the sterilizing time is 15min,
Obtain instant fish cake.
Reference examples 2
Instant fish cake, including the following component according to mass fraction meter: 50 ~ 60 parts of the fresh flesh of fish, 1.5 parts of TG enzyme, salt 0.9
Part, 1.6 parts of starch, 6 parts of streaky pork, 0.25 part of monosodium glutamate, 2 parts of green onion, 2 parts of corn, 6 parts of Artemisia Glue, 0.4 part of pepper powder, whey egg
3 parts of white powder, 0.2 part of fishbone dust.
The preparation method of the instant fish cake, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
The process of the pretreatment flesh of fish includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish, wherein the cold water is 5 DEG C of cold water；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
Wherein, the rinse cycle is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 3min is mixed in water=1:4, then pours out water, obtains clean
The flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: a rinse water=1:4 carries out primary rinsing 1 time after mixing,
Rinsing time is 7min, and rinsing finishes every time, changes after water and is rinsed next time again, a rinsing temperature
Degree is 5 DEG C, obtains and once rinses the flesh of fish；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:4 carries out secondary rinsing after mixing
2 times, the secondary rinsing time is 7min, and rinsing finishes every time, changes after water and is rinsed next time again, the primary rinsing
Coolant-temperature gage is 9 DEG C, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, is dehydrated using spiral dryer, obtains the dehydration flesh of fish；
S5, the dehydration flesh of fish obtained by S4 is subjected to refined filtration processing, refined filtration is obtained using microfroc filter removal remaining ossiculum, squama and muscle
The flesh of fish.
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, primary beat of step 1 gained minced fillet progress to be burst, the primary arena routed time is 10min,
It obtains and once beats minced fillet of bursting, gained is once beaten and bursts the control of minced fillet temperature after 10 DEG C, by the TG enzyme and salt addition gained one
It is routed that secondary arena is carried out in the secondary routed minced fillet in arena, the secondary arena routed time is 10min, the routed minced fillet in secondary arena is obtained, finally by the shallow lake
Powder, streaky pork, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and described to beat the time of bursting three times be 10min,
It obtains and beats fish material of bursting three times；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Mixture obtained by step 4 is pressed and frying, the frying temperature are 165 DEG C, the deep-fat frying time is
55s carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, the sterilization temperature is 110 DEG C, and the sterilizing time is 15min,
Obtain instant fish cake.
Will through the embodiment of the present invention 1 ~ 4 and reference examples 1 ~ 2 made from instant fish cake detect, in which:
It is detected using NY/T green food fish snack food standard, testing result such as the following table 1:
As can be known from Table 1, instant fish cake produced by the present invention, after have passed through repeatedly rinsing, fish cake elasticity obtained is good, and
It is only loose by rinsing primary fish cake its tissue, it is nonelastic, result in that fish cake toughness is inadequate, and mouthfeel is bad.Meanwhile when beating routed
Between longer, minced fillet when the temperature is excessively high, equally will affect fish cake tissue, cause its nonelastic, mouthfeel is bad.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (9)
1. instant fish cake, which is characterized in that including the following component according to mass fraction meter: 50 ~ 60 parts of the fresh flesh of fish, TG enzyme
It is 1.5 ~ 1.6 parts, 0.9 ~ 1.1 part of salt, 1.6 ~ 1.7 parts of starch, 6 ~ 9 parts of streaky pork, 0.25 ~ 0.35 part of monosodium glutamate, 2 ~ 5 parts of green onion, beautiful
2 ~ 5 parts, 6 ~ 9 parts of Artemisia Glue, 0.4 ~ 0.8 part of pepper powder, 3 ~ 6 parts of PURE WHEY, 0.2 ~ 0.4 part of fishbone dust of rice.
2. the preparation method of instant fish cake described in claim 1, which comprises the steps of:
Step 1: preparation minced fillet:
According to the mass fraction meter, the fresh flesh of fish is pre-processed, the preprocessing process includes the following steps:
Except internal organ, removal Fishbone and rinsing, minced fillet then is made in the pretreated flesh of fish；
Step 2: preparing Fishbone powder:
The bone removed in step 1 is ground into Fishbone powder, stand for standby use；
It bursts Step 3: beating:
According to the mass fraction meter, minced fillet obtained by step 1 is subjected to primary beat and is burst, obtains and once beats minced fillet of bursting, it then will be described
TG enzyme and salt are added primary beat of gained and carry out secondary beat in minced fillet of bursting and burst, obtain it is secondary beat minced fillet of bursting, finally by the starch, five
Flower meat, monosodium glutamate and green onion are added secondary beat of gained and are beaten three times routed in minced fillet of bursting, and obtain and beat fish material of bursting three times；
Step 4: mixing:
According to the mass fraction meter, stirred evenly being beaten in fish material of bursting three times obtained by Artemisia Glue addition step 3, then
The monosodium glutamate, minced fillet, pepper powder, PURE WHEY, fishbone dust and maror juice are sequentially added, obtains mixture after mixing evenly；
Step 5: fried:
Simultaneously frying is pressed in mixture obtained by step 4, carries out being vacuum-packed up to fried fish cake after fried；
Step 6: high temperature sterilization:
Fried fish cake obtained by step 5 is subjected to high temperature sterilization, obtains instant fish cake.
3. the preparation method of instant fish cake according to claim 2, which is characterized in that pre-treated fish described in the step 1
The process of meat includes the following steps:
S1, first the fresh flesh of fish cleaned up, removes fish head and its internal organ, then the flesh of fish carried out using cold water clear again
It washes, obtains the clean flesh of fish；
S2, flesh of fish removal fish guts and Fishbone will be cleaned obtained by S1, then washed, obtain the bone-free flesh of fish；
S3, the bone-free flesh of fish obtained by S2 is rinsed, obtains the rinsing flesh of fish；
S4, the rinsing flesh of fish obtained by S3 is dehydrated, obtains the dehydration flesh of fish；
S5, refined filtration processing is carried out to the dehydration flesh of fish obtained by S4, obtains the refined filtration flesh of fish.
4. the preparation method of instant fish cake according to claim 3, which is characterized in that cold water described in S1 is 5 ~ 10 DEG C cold
Water；
Rinse cycle described in S3 is as follows:
S31: according to mass fraction meter, by the bone-free flesh of fish: 3 ~ 5min is mixed in water=1:4 ~ 6, then pours out water, obtains
Clean the flesh of fish；
S32: according to mass fraction meter, the flesh of fish will be cleaned obtained by S31: carried out after one time rinse water=1:4 ~ 6 is mixed primary rinsing 3 ~
4 times, a rinsing time is 7 ~ 15min, obtains and once rinses the flesh of fish；Every time rinsing finish, change after water carry out again it is next
Secondary rinsing；
S33, according to mass fraction meter, by the primary rinsing flesh of fish obtained by S32: secondary rinse water=1:4 ~ 6 carries out secondary drift after mixing
It washes 2 ~ 3 times, the secondary rinsing time is 7 ~ 15min, obtains the rinsing flesh of fish；
When the processing of S4 refined filtration, using microfroc filter removal remaining ossiculum, squama and muscle.
5. the preparation method of instant fish cake according to claim 4, which is characterized in that a rinse water and described two
The temperature of secondary rinse water is 5 ~ 9 DEG C.
6. the preparation method of instant fish cake according to claim 1, which is characterized in that during step 3 arena is burst, by institute
It obtains once to beat and bursts the control of minced fillet temperature after 3 ~ 4 DEG C, add the TG enzyme and salt.
7. the preparation method of instant fish cake according to claim 1, which is characterized in that during arena described in step 3 is burst,
The primary arena routed time is 4 ~ 6min, and the time is burst as 4 ~ 6min in the secondary arena, and the time is burst as 4 ~ 6min in the arena three times.
8. the preparation method of instant fish cake according to claim 1, which is characterized in that frying temperature described in step 5 is
165 ~ 175 DEG C, the deep-fat frying time is 55 ~ 65s.
9. the preparation method of instant fish cake according to claim 1, which is characterized in that sterilization temperature described in step 6 is
110 ~ 120 DEG C, the sterilizing time is 15 ~ 20min.
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| CN201811150224.5A CN109123487A (en) | 2018-09-29 | 2018-09-29 | instant fish cake and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5229151A (en) * | 1991-04-10 | 1993-07-20 | Shin Nippon Giken Ltd. | Method for making ground fish meat products |
| CN101991145A (en) * | 2010-10-26 | 2011-03-30 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
| CN103251077A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity |
| CN103892342A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method for flavorful fish cake |
-
2018
- 2018-09-29 CN CN201811150224.5A patent/CN109123487A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5229151A (en) * | 1991-04-10 | 1993-07-20 | Shin Nippon Giken Ltd. | Method for making ground fish meat products |
| CN101991145A (en) * | 2010-10-26 | 2011-03-30 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
| CN103892342A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Preparation method for flavorful fish cake |
| CN103251077A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Manufacture method of room temperature stored conditioning instant flavor fish cake with high elasticity |
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