CN109170650A - 爆汁鱼籽蛋的制作工艺 - Google Patents
爆汁鱼籽蛋的制作工艺 Download PDFInfo
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- CN109170650A CN109170650A CN201811024379.4A CN201811024379A CN109170650A CN 109170650 A CN109170650 A CN 109170650A CN 201811024379 A CN201811024379 A CN 201811024379A CN 109170650 A CN109170650 A CN 109170650A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241000272522 Anas Species 0.000 claims abstract description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 4
- 241001417902 Mallotus villosus Species 0.000 claims abstract description 4
- 241001061106 Sargocentron rubrum Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 229910052802 copper Inorganic materials 0.000 claims abstract description 4
- 239000010949 copper Substances 0.000 claims abstract description 4
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 4
- 238000004945 emulsification Methods 0.000 claims abstract description 4
- 230000008676 import Effects 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 210000004681 ovum Anatomy 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种爆汁鱼籽蛋的制作工艺,包括有以下工艺步骤:优选进口金线鱼及铜盘鱼鱼糜作为主要原料,配以多春鱼籽、鸭蛋黄为馅料;采用乳化细切机将鱼糜打浆,并添加调味品进行调味;用打浆调味后的鱼糜包覆住馅料进行成型;成型后经水煮,水煮温度为95‑100℃,水煮时间:5‑10分钟;水煮后经速冻库进行速冻;速冻后进入真空包装程序,真空封口参数为温度:210‑220℃,热封时间:7‑9秒;封口后经水检进入高温杀菌程序,杀菌参数为温度:110‑120℃,时间:18‑28分钟,压力:0.2Mpa±0.01;杀菌结束后进行冷却清洗;清洗后进行烘干;挑选打包;检验入库。本发明所制爆汁鱼籽蛋色香味美、安全卫生。
Description
技术领域
本发明涉及食品加工制作领域,尤其涉及一种爆汁鱼籽蛋的制作工艺的改进发明。
背景技术
新鲜的鱼籽需要经过复杂的烹饪,并加以多种佐料,才能成为人们餐桌上的美味。但对于不具备烹饪条件的学生、上班族、野外作业人员以及旅游、出差人群,不能随时吃到这些可口的鱼籽食品,无法满足不同行业、不同消费领域人们的需求。
发明内容
本发明所要解决的技术问题是克服现有技术的不足,提供一种爆汁鱼籽蛋的制作工艺,所制爆汁鱼籽蛋色香味美、安全卫生。
为了解决上述技术问题,本发明是采用如下技术方案来实现的:该种爆汁鱼籽蛋的制作工艺,其特征在于:包括有以下工艺步骤:
(1)、优选进口金线鱼及铜盘鱼鱼糜作为主要原料,配以多春鱼籽、鸭蛋黄为馅料;
(2)、采用乳化细切机将鱼糜打浆,并添加调味品进行调味;
(3)、用打浆调味后的鱼糜包覆住馅料进行成型;
(4)、成型后经水煮,水煮温度为95-100℃,水煮时间:5-10分钟;
(5)、水煮后经速冻库进行速冻;
(6)、速冻后进入真空包装程序,真空封口参数为温度:210-220℃,热封时间:7-9秒;
(7)、封口后经水检进入高温杀菌程序,杀菌参数为温度:110-120℃,时间:18-28分钟,压力:0.2Mpa±0.01;
(8)、杀菌结束后进行冷却清洗;
(9)、清洗后进行烘干;
(10)、挑选打包;
(11)、检验入库。
所述馅料内还添加有芝士酱。
本发明的有益效果是改进后的爆汁鱼籽蛋的制作工艺,所制爆汁鱼籽蛋色香味美,营养丰富,风味独特,无污染,不含任何保鲜剂和化学添加剂,是一种纯绿色的健康食品;另外采用真空包装、杀菌消毒,保证食品的安全卫生、方便食用。
具体实施方式
进一步说明其有关细节,该爆汁鱼籽蛋的制作工艺,包括有以下工艺步骤:(1)、优选进口金线鱼及铜盘鱼鱼糜作为主要原料,配以多春鱼籽、鸭蛋黄为馅料,所述馅料内还可以添加芝士酱;(2)、采用乳化细切机将鱼糜打浆,并添加调味品进行调味,调味品可为食盐、味精等常规调料以及具备酸、甜、香或辣的佐料;(3)、用打浆调味后的鱼糜包覆住馅料进行成型;(4)、成型后经水煮,水煮温度为95-100℃,水煮时间:5-10分钟;(5)、水煮后经速冻库进行速冻;(6)、速冻后进入真空包装程序,真空封口参数为温度:210-220℃,热封时间:7-9秒;(7)、封口后经水检进入高温杀菌程序,杀菌参数为温度:110-120℃,时间:18-28分钟,压力:0.2Mpa±0.01;(8)、杀菌结束后进行冷却清洗;(9)、清洗后进行烘干;(10)、挑选打包;(11)、检验入库,即抽样化验,合格后入库。
综上所述,以上仅为本发明的较佳实施例而已,并非用于限定本发明的保护范围。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (2)
1.爆汁鱼籽蛋的制作工艺,其特征在于:包括有以下工艺步骤:
(1)、优选进口金线鱼及铜盘鱼鱼糜作为主要原料,配以多春鱼籽、鸭蛋黄为馅料;
(2)、采用乳化细切机将鱼糜打浆,并添加调味品进行调味;
(3)、用打浆调味后的鱼糜包覆住馅料进行成型;
(4)、成型后经水煮,水煮温度为95-100℃,水煮时间:5-10分钟;
(5)、水煮后经速冻库进行速冻;
(6)、速冻后进入真空包装程序,真空封口参数为温度:210-220℃,热封时间:7-9秒;
(7)、封口后经水检进入高温杀菌程序,杀菌参数为温度:110-120℃,时间:18-28分钟,压力:0.2Mpa±0.01;
(8)、杀菌结束后进行冷却清洗;
(9)、清洗后进行烘干;
(10)、挑选打包;
(11)、检验入库。
2.如权利要求1所述的爆汁鱼籽蛋的制作工艺,其特征在于:所述馅料内还添加有芝士酱。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113397124A (zh) * | 2021-07-06 | 2021-09-17 | 漳州市德满分食品有限公司 | 一种鱼蛋配方及其制作工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106261963A (zh) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | 一种包心鱼籽肠及其加工工艺 |
CN108041487A (zh) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | 一种不添加食品添加剂海水鱼与淡水鱼混合鱼糕的加工方法 |
CN108065265A (zh) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | 爆浆包心鱼糜制品及其制备方法 |
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2018
- 2018-09-04 CN CN201811024379.4A patent/CN109170650A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106261963A (zh) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | 一种包心鱼籽肠及其加工工艺 |
CN108041487A (zh) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | 一种不添加食品添加剂海水鱼与淡水鱼混合鱼糕的加工方法 |
CN108065265A (zh) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | 爆浆包心鱼糜制品及其制备方法 |
Non-Patent Citations (2)
Title |
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SHAORUI163: ""家常菜-蛋黄蒸鱼籽", 《百度经验HTTPS://JINGYAN.BAIDU.COM/ARTICLE/D2B1D10268ABD25C7F37D473.HTML》 * |
命中注定的6: "手打鱼丸(芝士和鱼子)怎么做好吃", 《百度知道HTTPS://ZHIDAO.BAIDU.COM/QUESTION/1674331255544127667》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113397124A (zh) * | 2021-07-06 | 2021-09-17 | 漳州市德满分食品有限公司 | 一种鱼蛋配方及其制作工艺 |
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