CN109198486A - A kind of instant leisure fish bean curd and preparation method thereof - Google Patents
A kind of instant leisure fish bean curd and preparation method thereof Download PDFInfo
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- CN109198486A CN109198486A CN201810994458.1A CN201810994458A CN109198486A CN 109198486 A CN109198486 A CN 109198486A CN 201810994458 A CN201810994458 A CN 201810994458A CN 109198486 A CN109198486 A CN 109198486A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 47
- 244000297694 fish poison bean Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 241000251468 Actinopterygii Species 0.000 claims abstract description 40
- 241000276435 Gadus Species 0.000 claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 claims abstract description 28
- 229940119569 wormwood extract Drugs 0.000 claims abstract description 28
- 241000984231 Atractylodes chinensis Species 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 17
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- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims abstract description 15
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims abstract description 15
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- 229940029982 garlic powder Drugs 0.000 claims description 2
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- 241000972773 Aulopiformes Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
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- 230000003266 anti-allergic effect Effects 0.000 description 2
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- 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 description 1
- 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 description 1
- 108700023418 Amidases Proteins 0.000 description 1
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- 102000002322 Egg Proteins Human genes 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
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- 239000004302 potassium sorbate Substances 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
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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
- A23L17/70—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of instant leisure fish bean curds, are made of following weight percentages of components: gadus takes off bone flesh of fish 25%-50%；Albumen powder 10%-20%；Salt 0.5%-1.5%；White granulated sugar 0.5%-1.5%；Transglutaminase 0.1%-1.0%；Ascorbyl palmitate 0.01%-0.02%；Salad oil 0.5%-2.0%；Bacteriostatic agent 0.5%-1.5%；Thickener 5.5%-17.5%；Surplus is ice cube；The bacteriostatic agent is garlic, wormwood extract and atractylodes chinensis according to (mass ratio of 1 ︰ 1 of 10-15) ︰ mixes.Preparation method includes the following steps: that S1 gadus pre-processes；S2 prepares meat gruel；S3 molding；The preparation of S4 finished product.The present invention has the advantages that taste matter is delicious, additive is few, at low cost and security performance is high.
Description
Technical field
The present invention relates to ready-to-eat food technical fields, and in particular to a kind of instant leisure fish bean curd and preparation method thereof.
Background technique
Fish bean curd is also known as fried breaded fish stick, using the flesh of fish as major ingredient, is twisted into muddy flesh and is equipped with other auxiliary materials and extrusion forming bulk, warp
Curing frying forms, and because it has golden yellow good appearance, and can eliminate bad smell, the favor by consumer.Fish egg
It is white to be made of salting-in protein, water-solubility protein and collagen protein.From ancient times without fish not at dinner, fish with its high protein, low fat,
Delicious the features such as easily absorbing, liked by people always.Scientific investigations showed that: fish is intelligence-improving food, and the intelligence of children is sent out
It educates, a middle-aged person relieves stress, refresh the mind, the good health and a long life of the elderly etc. have extremely huge effect.
Codfish is sweet in flavor beautiful, full of nutrition.Protein is all higher than salmon, butterfish, hilsa herring, hairtail in meat, and institute in meat
It is fatty as shark only have 0.5%, 17 times lower than salmon, 7 times lower than hairtail；Liver oil content is high, in addition to being rich in
Outside common fish oil all DHA, DPA, also containing vitamin A. D. E and other multivitamins necessary to human body.Gadus liver
The ratio of these nutritional ingredients in oil, the exactly optimal proportion of the daily requirement of human body.
Ready-to-eat food, which refers to, does not need additional processing processing, and opening packaging (or in bulk) can the edible a kind of food of immediate access
Product.Ready-to-eat food is modern way of life product.Food standard is unsound not only in China, generally existing in countries in the world, especially
It is embodied in ready-to-eat food, that is, in the safety management of fast food that is commonly called as of people.With the acceleration of people's life rhythm, instant
The consumption of food is have swept the globe.But, it appears that the ingredient that simple ready-to-eat food is included is in fact extremely complex, and there are many kinds
Class.By taking Britain as an example, in the piece of meat filling Potato Cake sold, just there are more than 50 kinds of different ingredients, including to promote food fresh
It is taste, playing emulsification, increase consistency etc..In addition, the food production chain of ready-to-eat food is also considerably complicated.External expert recognizes
For complicated food safety chain also increases the difficulty of tracking potential problems food, for example 50 kinds of ingredients just have 50 kinds of errors
It may.The relevant expert of British agriculture Food Inspection department is considered as, even if the ability of Something English detection department is strong again, food
The standard of additive is perfect again, also to face the thousands of kinds of food containing 50 kinds or more ingredients, also just be difficult to ensure and every time can
Absolutely verify source and the safety of food.But this food safety expert points out, if modern humans are social
These additives are lost, the taste of some ready-to-eat foods will be not equal to before.Various food can also face many new problems, such as
The growth of microbial contamination and bacterium, the missing etc. of nutritional ingredient.The case where specific to China, illegal food enterprise is by fair means or foul
Ground reduces cost, the detection technique of regulatory agency does not follow up but in time, does not prevent, only spot-check, not processing link
Information search, only subsequent tracking are cleaned up, it means that foodstuff security system is practically at the situation of passive lag.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of instant leisure fish bean curd and its preparation sides
Method solves the problems, such as that ready-to-eat food taste is bad and security performance is difficult to ensure.
The purpose of the present invention is achieved through the following technical solutions:
A kind of instant leisure fish bean curd, is made of following weight percentages of components: gadus takes off bone flesh of fish 25%-50%；Egg
White powder 10%-20%；Salt 0.5%-1.5%；White granulated sugar 0.5%-1.5%；Transglutaminase 0.1%-1.0%；It is anti-bad
Hematic acid palmitate 0.01%-0.02%；Salad oil 0.5%-2.0%；Bacteriostatic agent 0.5%-1.5%；Thickener 5.5%-
17.5%；Surplus is ice cube.
Select gadus as flesh of fish major ingredient, protein content is high, and also containing the vitamin of very abundant, nutritive value is rich
Richness, meat flavour are sweet and refreshing；The food food additives such as salt, white granulated sugar, transglutaminase be easy to pickle it is tasty, to human body without unfavorable
It influences, the fish bean curd taste matter being prepared is delicious；After adding bacteriostatic agent, addition preservative is not needed, can be maintained longer yet
Shelf-life, harm to the human body are small.
Further, the albumen powder is soybean protein isolate；The thickener be cornstarch and konjaku micropowder according to
(mass ratio of 10-20) ︰ 1 mixes；The bacteriostatic agent be garlic, wormwood extract and atractylodes chinensis according to
(mass ratio of 1 ︰ 1 of 10-15) ︰ mixes.
The protein content of soybean protein isolate is high, promotes the nutritive value of fish bean curd；Thickener is cornstarch and konjaku
Micro mist, cost is relatively low for the two, and thickening effect is good, is easy to flesh of fish thickening, ratio of briquetting is high, easy to process；Bacteriostatic agent be garlic,
Wormwood extract and atractylodes chinensis, three all has fungistatic effect, and garlic has seasoning effect, wormwood extract
With atractylodes chinensis compared with wormwood with for rhizoma atractylodis, bitter taste and pungent taste are reduced, and are influenced on the seasoning of food small.
Further, protein content >=92% in the soybean protein isolate.
It is further preferred that the fish bean curd is made of following weight percentages of components: gadus takes off the bone flesh of fish 40%；Soybean
Protein isolate 20%；Cornstarch 15%；Salt 1.0%；White granulated sugar 1.0%；Transglutaminase 0.5%；Konjaku micropowder
1%；Ascorbyl palmitate 0.01%；Salad oil 1.0%；Garlic 1.0%；Wormwood extract 0.1%；Rhizoma atractylodis extract
Object 0.1%；Surplus is ice cube.
It is further preferred that the fish bean curd is made of following weight percentages of components: gadus takes off the bone flesh of fish 30%；Soybean
Protein isolate 15%；Cornstarch 15%；Salt 1.0%；White granulated sugar 1.0%；Transglutaminase 0.8%；Konjaku micropowder
1.5%；Ascorbyl palmitate 0.02%；Salad oil 1.5%；Garlic 1.4%；Wormwood extract 0.1%；Rhizoma atractylodis mention
Take object 0.1%；Surplus is ice cube.
The preparation method of above-mentioned instant leisure fish bean curd, includes the following steps:
S1 gadus pretreatment: by the gadus of frost in saline solution normal temperature unfreezing, clean gadus, go tripe, go end to end, be put into
The flesh of fish removes the peel machine for removing bur and removes the peel deburring, obtains the de- bone flesh of fish, spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 2-3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice
Block is cut under conditions of temperature is 8-12 DEG C and revolving speed is 400r/min into cutmixer and mixes 10-12min, adds and turns paddy ammonia
Amidase is cut under conditions of temperature is 8-12 DEG C and revolving speed is 400r/min and mixes 2-3min, the constant temperature 25- at 38-42 DEG C
35min obtains meat gruel, spare；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 88-95 DEG C, is cut into length
Cube column, frying 2-3min, drains at 165-175 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step is put into sauce and infiltrates 20-30min, after vacuum packaging
It is got product after being sterilized under ultraviolet light again.
The preparation method of instant leisure fish bean curd is simple, wherein using salt water normal temperature unfreezing during frost, does not use
Flowing water thaws, and avoids nutrient component damages in gadus meat excessive, rejects fish-bone and fish-skin in preparation process later, avoids
There is influence mouthfeel and practical safety in fish-bone, fish-skin is avoided to influence the exterior quality of fish bean curd.
Further, the bacteriostatic agent is garlic, wormwood extract and atractylodes chinensis according to (1 ︰ 1 of 10-15) ︰
Mass ratio mix.Bacteriostatic agent is garlic, wormwood extract and atractylodes chinensis, and three all has antibacterial effect
Fruit, and garlic has seasoning effect, wormwood extract and atractylodes chinensis compared with for wormwood and rhizoma atractylodis, bitter taste and pungent taste
It reduces, the seasoning of food is influenced small.
Wormwood and rhizoma atractylodis are as Chinese herbal medicine, and wherein rhizoma atractylodis are drying damp and strengthening spleen, expelling wind and clearing away cold, improving eyesight, and wormwood has Wen Jing, goes
Wet, cold dispelling, hemostasis, anti-inflammatory, relieving asthma, cough-relieving, miscarriage prevention, antiallergy the effects of, the two to human health have good effect.
Further, the wormwood extract the preparation method comprises the following steps: crushing the wormwood of water content≤3.0% for 1-2mm
The distilled water of wormwood weight 10-15 equivalent is added in powder, and using Soxhlet extractor refluxing extraction 3-4 times, flow back 5-6h every time,
It collects solution to be evaporated to solvent to the greatest extent, in 60-80 DEG C of dry 2-3h, crush, collection cut size >=100 mesh powders obtains wormwood
Extract is stand-by.
The preparation method of wormwood extract is simple, is extracted using Soxhlet extractor multi-reflow, obtained extractive content
Height is reduced cost, is mentioned in extraction process using water, and cost is relatively low, has no adverse effect to human body.
Further, the atractylodes chinensis the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, it is 2-3mm that stirring, which is crushed to partial size,
Particle, the distilled water of rhizoma atractylodis weight 2-3 equivalent is added, maintains 70-80min at 98-100 DEG C, rhizoma atractylodis weight 0.1- is added
30% hydrogen peroxide of 0.2 equivalent, is cooled to room temperature, and the ethyl alcohol with distilled water equivalent is added, and stands 2-3h, filters, and ethyl alcohol washes 2-3
Secondary, 50-60 DEG C of dry 30-45min is crushed, and it is stand-by to obtain atractylodes chinensis for collection cut size >=100 mesh powders.
Atractylodes chinensis extraction process is simple, is first mentioned using water, is washed later using alcohol, washes out impurity, what is be prepared mentions
It takes object with high purity, has no adverse effect to human body.
Further, the salt water concentration is 8-10%.Brine strength height increases osmotic pressure, avoids nutrients mass flow
It loses, is later removed the salt on gadus surface using washing, avoiding salt excessively causes meat over-salty.
The beneficial effects of the present invention are:
1. selecting gadus as flesh of fish major ingredient, protein content is high, and also containing the vitamin of very abundant, nutritive value is rich
Richness, meat flavour are sweet and refreshing；The food additives such as salt, white granulated sugar, transglutaminase be easy to pickle it is tasty, to human body without unfavorable shadow
It rings, the fish bean curd taste matter being prepared is delicious；After adding bacteriostatic agent, addition preservative is not needed, longer guarantor can be also maintained
Matter phase, harm to the human body are small；The additive of fish bean curd is few in the present invention, safer；
2. the protein content of soybean protein isolate is high, the nutritive value of fish bean curd is promoted；Thickener is cornstarch and evil spirit
Taro micro mist, cost is relatively low for the two, and thickening effect is good, is easy to flesh of fish thickening, ratio of briquetting is high, easy to process；Bacteriostatic agent is garlic powder
End, wormwood extract and atractylodes chinensis, three all has fungistatic effect, and garlic has seasoning effect, and wormwood mentions
Take object and atractylodes chinensis compared with wormwood with for rhizoma atractylodis, bitter taste and pungent taste reduce, and influence on the seasoning of food small；Wormwood
With rhizoma atractylodis as Chinese herbal medicine, wherein rhizoma atractylodis are drying damp and strengthening spleen, expelling wind and clearing away cold, improving eyesight, wormwood have Wen Jing, dry, cold dispelling, hemostasis,
Anti-inflammatory, relieving asthma, cough-relieving, miscarriage prevention, antiallergy the effects of, the two to human health have good effect.
3. the preparation method of instant leisure fish bean curd is simple, wherein using salt water normal temperature unfreezing during frost, do not adopt
It is thawed with flowing water, avoids nutrient component damages in gadus meat excessive, fish-bone and fish-skin are rejected in preparation process later, kept away
Exempt from fish-bone and there is influence mouthfeel, fish-skin is avoided to influence the exterior quality of fish bean curd.
4. the preparation method of wormwood extract is simple, extracted using Soxhlet extractor multi-reflow, obtained extract contains
Amount is high, reduces cost, is mentioned in extraction process using water, cost is relatively low, has no adverse effect to human body；Atractylodes chinensis extraction process
Simply, it is first mentioned using water, is washed later using alcohol, wash out impurity, the extract purity being prepared is high, to human body without unfavorable shadow
It rings；Brine strength height increases osmotic pressure, and nutriment is avoided to be lost, and later removes the salt on gadus surface using washing, keeps away
Exempting from salt excessively causes meat over-salty.
Specific embodiment
Technical solution of the present invention is described in further detail combined with specific embodiments below, but protection scope of the present invention is not
It is confined to as described below.
A kind of instant leisure fish bean curd is grouped as by following group in percentage by weight: gadus takes off bone flesh of fish 25%-
50%；Albumen powder 10%-20%；Salt 0.5%-1.5%；White granulated sugar 0.5%-1.5%；Transglutaminase 0.1%-
1.0%；Ascorbyl palmitate 0.01%-0.02%；Salad oil 0.5%-2.0%；Bacteriostatic agent 0.5%-1.5%；Thickening
Agent 5.5%-17.5%；Surplus is ice cube.
Specifically, the albumen powder is soybean protein isolate；The thickener be cornstarch and konjaku micropowder according to
(mass ratio of 10-20) ︰ 1 mixes；The bacteriostatic agent be garlic, wormwood extract and atractylodes chinensis according to
(mass ratio of 1 ︰ 1 of 10-15) ︰ mixes.
The specific preparation parameter of embodiment 1- embodiment 6 is as shown in table 1, and wherein embodiment 1- embodiment 4 is in the present invention
The technical parameter of restriction, bacteriostatic agent is potassium sorbate in embodiment 5, and bacteriostatic agent is preservative sodium benzoate in embodiment 6, is implemented
Example 5- embodiment 6 is comparative example.
The specific preparation parameter of 1 embodiment 1- embodiment 6 of table
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 1
S1 gadus pretreatment: by the gadus of frost concentration be 8% saline solution in normal temperature unfreezing, clean gadus, go tripe,
Go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 2min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 8 DEG C and revolving speed is 400r/min into cutmixer and mixes 10min, added transglutaminase and exist
Temperature be 8 DEG C and revolving speed be 400r/min under conditions of cut and mix 2min, the constant temperature 25min at 38 DEG C obtains meat gruel, spare；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 88 DEG C, is cut into cuboid
Column, frying 2min, drains at 165 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 20min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
In its bacteriostatic agent wormwood extract the preparation method comprises the following steps: by the wormwood of water content≤3.0% crush for 1-2mm it is broken
The distilled water of 10 equivalent of wormwood weight is added in end, and using Soxhlet extractor refluxing extraction 3 times, flow back 5h every time, and collecting solution will
Solvent is evaporated to the greatest extent, in 60 DEG C of dry 2h, is crushed, it is stand-by to obtain wormwood extract for collection cut size >=100 mesh powders.
In its bacteriostatic agent atractylodes chinensis the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, stirring is crushed to that partial size is 2-3mm
The distilled water of 2 equivalent of rhizoma atractylodis weight is added in grain, and 70min is maintained at 98 DEG C, and 30% dioxygen of 0.1 equivalent of rhizoma atractylodis weight is added
Water is cooled to room temperature, and the ethyl alcohol with distilled water equivalent is added, and stands 2h, is filtered, and ethyl alcohol washes 2 times, 50 DEG C of dry 30min, powder
Broken, it is stand-by to obtain atractylodes chinensis for collection cut size >=100 mesh powders.
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 2
S1 gadus pretreatment: by the gadus of frost concentration be 9% saline solution in normal temperature unfreezing, clean gadus, go tripe,
Go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 10 DEG C and revolving speed is 400r/min into cutmixer and mixes 11min, add transglutaminase
It is cut under conditions of temperature is 10 DEG C and revolving speed is 400r/min and mixes 3min, the constant temperature 30min at 40 DEG C obtains meat gruel, standby
With；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 90 DEG C, is cut into cuboid
Column, frying 3min, drains at 170 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 25min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
In its bacteriostatic agent wormwood extract the preparation method comprises the following steps: by the wormwood of water content≤3.0% crush for 1-2mm it is broken
The distilled water of 12 equivalent of wormwood weight is added in end, and using Soxhlet extractor refluxing extraction 4 times, flow back 5.5h every time, collects solution
Solvent is evaporated to the greatest extent, in 70 DEG C of dry 3h, is crushed, it is stand-by to obtain wormwood extract for collection cut size >=100 mesh powders.
In its bacteriostatic agent atractylodes chinensis the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, stirring is crushed to that partial size is 2-3mm
The distilled water of 3 equivalent of rhizoma atractylodis weight is added in grain, and 75min is maintained at 99 DEG C, and 30% dioxygen of 0.2 equivalent of rhizoma atractylodis weight is added
Water is cooled to room temperature, and the ethyl alcohol with distilled water equivalent is added, and stands 2.5h, is filtered, and ethyl alcohol washes 3 times, 55 DEG C of dry 35min, powder
Broken, it is stand-by to obtain atractylodes chinensis for collection cut size >=100 mesh powders.
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 3
The pretreatment of S1 gadus: by the gadus of frost, normal temperature unfreezing, clean gadus are gone in the saline solution that concentration is 10%
Tripe, go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 12 DEG C and revolving speed is 400r/min into cutmixer and mixes 12min, add transglutaminase
It is cut under conditions of temperature is 12 DEG C and revolving speed is 400r/min and mixes 3min, the constant temperature 35min at 42 DEG C obtains meat gruel, standby
With；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 95 DEG C, is cut into cuboid
Column, frying 3min, drains at 175 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 30min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
In its bacteriostatic agent wormwood extract the preparation method comprises the following steps: by the wormwood of water content≤3.0% crush for 1-2mm it is broken
The distilled water of 15 equivalent of wormwood weight is added in end, and using Soxhlet extractor refluxing extraction 4 times, flow back 6h every time, and collecting solution will
Solvent is evaporated to the greatest extent, in 80 DEG C of dry 3h, is crushed, it is stand-by to obtain wormwood extract for collection cut size >=100 mesh powders.
In its bacteriostatic agent atractylodes chinensis the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, stirring is crushed to that partial size is 2-3mm
The distilled water of 3 equivalent of rhizoma atractylodis weight is added in grain, and 80min is maintained at 100 DEG C, and 30% dioxygen of 0.2 equivalent of rhizoma atractylodis weight is added
Water is cooled to room temperature, and the ethyl alcohol with distilled water equivalent is added, and stands 3h, is filtered, and ethyl alcohol washes 3 times, 60 DEG C of dry 45min, powder
Broken, it is stand-by to obtain atractylodes chinensis for collection cut size >=100 mesh powders.
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 4
S1 gadus pretreatment: by the gadus of frost concentration be 9% saline solution in normal temperature unfreezing, clean gadus, go tripe,
Go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 10 DEG C and revolving speed is 400r/min into cutmixer and mixes 11min, add transglutaminase
It is cut under conditions of temperature is 11 DEG C and revolving speed is 400r/min and mixes 3min, the constant temperature 30min at 40 DEG C obtains meat gruel, standby
With；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 92 DEG C, is cut into cuboid
Column, frying 3min, drains at 172 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 25min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
In its bacteriostatic agent wormwood extract the preparation method comprises the following steps: by the wormwood of water content≤3.0% crush for 1-2mm it is broken
The distilled water of 14 equivalent of wormwood weight is added in end, and using Soxhlet extractor refluxing extraction 4 times, flow back 6h every time, and collecting solution will
Solvent is evaporated to the greatest extent, in 75 DEG C of dry 2.8h, is crushed, it is stand-by to obtain wormwood extract for collection cut size >=100 mesh powders.
In its bacteriostatic agent atractylodes chinensis the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, stirring is crushed to that partial size is 2-3mm
The distilled water of 3 equivalent of rhizoma atractylodis weight is added in grain, and 78min is maintained at 100 DEG C, and 30% dioxygen of 0.2 equivalent of rhizoma atractylodis weight is added
Water is cooled to room temperature, and the ethyl alcohol with distilled water equivalent is added, and stands 3h, is filtered, and ethyl alcohol washes 3 times, 58 DEG C of dry 40min, powder
Broken, it is stand-by to obtain atractylodes chinensis for collection cut size >=100 mesh powders.
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 5
S1 gadus pretreatment: by the gadus of frost concentration be 9% saline solution in normal temperature unfreezing, clean gadus, go tripe,
Go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 10 DEG C and revolving speed is 400r/min into cutmixer and mixes 11min, add transglutaminase
It is cut under conditions of temperature is 11 DEG C and revolving speed is 400r/min and mixes 3min, the constant temperature 30min at 40 DEG C obtains meat gruel, standby
With；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 92 DEG C, is cut into cuboid
Column, frying 3min, drains at 172 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 25min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
The preparation method of instant leisure fish bean curd, includes the following steps: in above-described embodiment 6
S1 gadus pretreatment: by the gadus of frost concentration be 9% saline solution in normal temperature unfreezing, clean gadus, go tripe,
Go end to end, be put into flesh of fish peeling machine for removing bur peeling deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first the de- bone flesh of fish being put into cutmixer under the speed of 400r/min by the weight percent
It cuts and mixes 3min, add albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube
It is cut under conditions of temperature is 10 DEG C and revolving speed is 400r/min into cutmixer and mixes 11min, add transglutaminase
It is cut under conditions of temperature is 11 DEG C and revolving speed is 400r/min and mixes 3min, the constant temperature 30min at 40 DEG C obtains meat gruel, standby
With；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 92 DEG C, is cut into cuboid
Column, frying 3min, drains at 172 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step being put into sauce and infiltrates 25min, purple again after vacuum packaging
It is got product after being sterilized under outside line.
The product that embodiment 1- embodiment 6 is prepared is placed in constant humidity incubator, condition of culture: about 37 DEG C of temperature, wet
Degree about 75%.Quality health index is monthly surveyed once, and the product of embodiment 1- embodiment 4 indices in 1 month are stablized,
Shelf-life is 1 year.Therefore it is identical as the addition effect of preservative that preservative is not added in the present invention, and embodiment 1- is implemented
The fish bean curd taste matter that example 4 is prepared is delicious, and security performance can guarantee, has wider array of universality.
The above is only a preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form should not be regarded as an exclusion of other examples, and can be used for other combinations, modifications, and environments, and can be at this
In the text contemplated scope, modifications can be made through the above teachings or related fields of technology or knowledge.And those skilled in the art institute into
Capable modifications and changes do not depart from the spirit and scope of the present invention, then all should be in the protection scope of appended claims of the present invention
It is interior.
Claims (10)
1. a kind of instant leisure fish bean curd, which is characterized in that be grouped as by following group in percentage by weight: gadus takes off bone
Flesh of fish 25%-50%；Albumen powder 10%-20%；Salt 0.5%-1.5%；White granulated sugar 0.5%-1.5%；Transglutaminase 0.1%-
1.0%；Ascorbyl palmitate 0.01%-0.02%；Salad oil 0.5%-2.0%；Bacteriostatic agent 0.5-1.5%；Thickener 5.5-
17.5%；Surplus is ice cube.
2. a kind of instant leisure fish bean curd according to claim 1, which is characterized in that the albumen powder is soybean separation protein
It is white；The thickener is cornstarch and konjaku micropowder according to (mass ratio of 10-20) ︰ 1 mixes；The bacteriostatic agent is big
Garlic powder end, wormwood extract and atractylodes chinensis are according to (mass ratio of 1 ︰ 1 of 10-15) ︰ mixes.
3. a kind of instant leisure fish bean curd according to claim 1, which is characterized in that albumen in the soybean protein isolate
Matter content >=92%.
4. a kind of instant leisure fish bean curd according to claim 1-3, which is characterized in that the fish bean curd is by pressing
Be grouped as according to following group of weight percent meter: gadus takes off the bone flesh of fish 40%；Soybean protein isolate 20%；Cornstarch 15%；Salt
1.0%；White granulated sugar 1.0%；Transglutaminase 0.5%；Konjaku micropowder 1%；Ascorbyl palmitate 0.01%；Salad oil 1.0%；
Garlic 1.0%；Wormwood extract 0.1%；Atractylodes chinensis 0.1%；Surplus is ice cube.
5. a kind of instant leisure fish bean curd according to claim 1-3, which is characterized in that the fish bean curd is by pressing
Be grouped as according to following group of weight percent meter: gadus takes off the bone flesh of fish 30%；Soybean protein isolate 15%；Cornstarch 15%；Salt
1.0%；White granulated sugar 1.0%；Transglutaminase 0.8%；Konjaku micropowder 1.5%；Ascorbyl palmitate 0.02%；Salad oil
1.5%；Garlic 1.4%；Wormwood extract 0.1%；Atractylodes chinensis 0.1%；Surplus is ice cube.
6. a kind of described in any item preparation methods of instant leisure fish bean curd of claim 1-5, which is characterized in that including as follows
Step:
S1 gadus pretreatment: by the gadus of frost in saline solution normal temperature unfreezing, clean gadus, go tripe, go end to end, be put into the flesh of fish
It removes the peel machine for removing bur and removes the peel deburring, obtain the de- bone flesh of fish, it is spare；
S2 prepares meat gruel: first being put into cut under the speed of 400r/min in cutmixer by the de- bone flesh of fish by the weight percent and mix
2-3min adds albumen powder, salt, white granulated sugar, ascorbyl palmitate, salad oil, bacteriostatic agent, thickener and ice cube extremely
It is cut under conditions of temperature is 8-12 DEG C and revolving speed is 400r/min in cutmixer and mixes 10-12min, add transglutamin-ase 9
Enzyme is cut under conditions of temperature is 8-12 DEG C and revolving speed is 400r/min and mixes 2-3min, the constant temperature 25-35min at 38-42 DEG C,
Meat gruel is obtained, it is spare；
S3 molding: the meat gruel being prepared in S2 step is formed in molding machine, is cured at 88-95 DEG C, is cut into cuboid
Column, frying 2-3min, drains at 165-175 DEG C, spare；
The preparation of S4 finished product: fish bean curd fried in S3 step is put into sauce and infiltrates 20-30min, in purple after vacuum packaging
It is got product after being sterilized under outside line.
7. a kind of preparation method of instant leisure fish bean curd according to claim 6, which is characterized in that the bacteriostatic agent is
Garlic, wormwood extract and atractylodes chinensis are according to (mass ratio of 1 ︰ 1 of 10-15) ︰ mixes.
8. a kind of preparation method of instant leisure fish bean curd according to claim 7, which is characterized in that the wormwood is extracted
Object the preparation method comprises the following steps: crushing the wormwood of water content≤3.0% for 1-2mm powder, the steaming of wormwood weight 10-15 equivalent is added
Distilled water, using Soxhlet extractor refluxing extraction 3-4 times, flow back 5-6h every time, collects solution and solvent is evaporated to the greatest extent, in 60-80
DEG C dry 2-3h, crushes, it is stand-by to obtain wormwood extract for collection cut size >=100 mesh powders.
9. a kind of preparation method of instant leisure fish bean curd according to claim 7, which is characterized in that the rhizoma atractylodis extract
Object the preparation method comprises the following steps: rhizoma atractylodis are removed the peel, stirring is crushed to the particle that partial size is 2-3mm, and the steaming of rhizoma atractylodis weight 2-3 equivalent is added
Distilled water keeps the temperature 70-80min at 98-100 DEG C, and 30% hydrogen peroxide of rhizoma atractylodis weight 0.1-0.2 equivalent is added, is cooled to room temperature,
The ethyl alcohol with distilled water equivalent is added, stands 2-3h, filters, ethyl alcohol is washed 2-3 times, 50-60 DEG C of dry 30-45min, is crushed, and is received
Collect partial size >=100 mesh powders, it is stand-by to obtain atractylodes chinensis.
10. a kind of preparation method of instant leisure fish bean curd according to claim 6, which is characterized in that the saline solution
Concentration is 8-10%.
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