CN109221437A - A kind of production method of frying fish meat tofu - Google Patents
A kind of production method of frying fish meat tofu Download PDFInfo
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- CN109221437A CN109221437A CN201811339769.0A CN201811339769A CN109221437A CN 109221437 A CN109221437 A CN 109221437A CN 201811339769 A CN201811339769 A CN 201811339769A CN 109221437 A CN109221437 A CN 109221437A
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- fish
- fish meat
- bean curd
- meat tofu
- flesh
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 70
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 63
- 235000013372 meat Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000000872 buffer Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000012813 breadcrumbs Nutrition 0.000 claims description 11
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 231100000252 nontoxic Toxicity 0.000 claims description 5
- 230000003000 nontoxic effect Effects 0.000 claims description 5
- 229960003080 taurine Drugs 0.000 claims description 5
- 241001441722 Takifugu rubripes Species 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 241000980706 Takifugu obscurus Species 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 244000297694 fish poison bean Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 3
- 240000007175 Datura inoxia Species 0.000 abstract description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229930182817 methionine Natural products 0.000 abstract description 3
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 abstract description 2
- 230000000295 complement effect Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 11
- 239000000523 sample Substances 0.000 description 10
- 239000003921 oil Substances 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000004383 yellowing 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
- A23L17/70—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of fried fish meat tofu, the process included the following steps: (1) handle bean curd；(2) minced fillet is made；(3) fish meat tofu is made；(4) it hangs paste and wraps up in powder；(5) fried, de-oiling；The river Puffer flesh of fish and bean curd are arranged in pairs or groups, the protein of bean curd lacks methionine and lysine, both ingredients are in the flesh of fish but compared with horn of plenty, the protein phenylalanine content of the flesh of fish is less, but content is more in bean curd, and the two collocation can learn from other's strong points to offset one's weaknesses, and mouthfeel and delicious effect are all good, with nutrition complement effect, effect of also preventing and curing diseases.
Description
Technical field
The invention belongs to marine products processing technical fields, and in particular to a kind of production method of frying fish meat tofu.
Background technique
River Puffer meat quality of fish is fine and smooth, delicious flavour, but its intracorporal tetraodotoxin usually allows people to hang back, and can not taste
To river Puffer deliciousness.With development in science and technology, river Puffer fish detoxification technique is graduallyd mature, commercially available river Puffer that meet national standards
Fish quantity is increasing, and people also have more chances and go to have a taste of the flavor of one of " the Changjiang river three delicacies " river Puffer.In addition, river Puffer has
There is very high nutritive value, is rich in unsaturated fatty acid, vitamin, microelement etc., wherein content of glutamic acid is especially abundant,
And delicate flavour is usually related with sodium glutamate.Bean curd production is simple, cheap, and light taste, mouthfeel is soft, and protein
Content is high and fat content is almost nil, but the protein of bean curd lacks methionine and lysine, both ingredients are in the flesh of fish
In but compared with horn of plenty.In addition vitamin D abundant has certain bioactivity in fish, and the calcium in absorption of human body bean curd can be risen
To bigger facilitation.
Fried food is very popular because of its palatable crisp, with fragrance striking the nose, especially the fried meat such as Deep-fried chicken joints,
But often edible fried food is totally unfavorable to health.Not only due to generating harmful substance-in long-time frying course
Acrylamide, there are also its a large amount of grease is harmful for cardiovascular and cerebrovascular.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of fried fish meat tofu, and it is recessed to mark cross on bean curd surface
It falls into, fills up minced fillet, wrap fried, abundant tofu product type after bread flour, while meeting people to delicious dual with nutrition
Demand.
In order to achieve the above purpose, technical scheme is as follows:
The process included the following steps: the production method of fried fish meat tofu (1) handles bean curd；(2) fish is made
It is rotten；(3) fish meat tofu is made；(4) it hangs paste and wraps up in powder；(5) fried, de-oiling；Detailed process are as follows:
4~6g salt is added in 400~600mL pure water, obtains immersion salt water, bean curd, which is cut into length and width, is
2~4cm, the thumbnail with a thickness of 1~2cm are put into 20~30min of immersion in above-mentioned immersion salt water；
It takes the clean river Puffer flesh of fish of 50~70g to be added in blender and stirs 5~15s, add 5~7mg taurine, 1~3g
Salt continues stirring in pureed, beats the 1~3min that bursts, obtain minced fillet；
Thumbnail surface after immersion is crossed along length and width direction cross, marks the cuboid recess of right-angled intersection
Mouthful, above-mentioned minced fillet is filled up into above-mentioned cuboid fossaperturate, and use index finger smooth out surface, placement 20~40min of natural-dehydration obtains fish
Nutmeg；
Take 220~230g bread flour, 1~2, egg mixed with 350~370g water, be stirred into batter with eggbeater,
Above-mentioned fish meat tofu is hung and is pasted, and is uniformly sprinkled with breadcrumbs on surface, extra breadcrumbs is removed in bat；
By the above-mentioned fish meat tofu for wrapping breadcrumbs under 160~170 DEG C of oil temperatures 2~4min of frying, pull out and lie in paving
There is draining in Dropbox for oil-Absorbing Sheets, de-oiling to product surface is dripped without oil droplet.
Preferably, the length of the cuboid fossaperturate is 2~4cm, and width is 0.5~1.5cm, highly for 0.5~
1.5cm。
It is highly preferred that the length of the cuboid fossaperturate is 3cm, width 1cm, it is highly 1cm.
Preferably, the fish meat tofu for wrapping breadcrumbs frying 3min under 165 DEG C of oil temperatures is pulled out.
Preferably, the bean curd is bittern processed bean curd.
Preferably, the river Puffer flesh of fish includes the flesh of fish of nontoxic fugu obscurus and/or nontoxic Fugu rubripes.
The frying fish meat tofu as made from above-mentioned production method.
The beneficial effects of the present invention are:
1, river Puffer fish and bean curd collocation, the protein of bean curd lack methionine and lysine, both ingredients in the present invention
But compared with horn of plenty in the flesh of fish, the protein phenylalanine content of the flesh of fish is less, but content is more in bean curd, and the two collocation is desirable
Long benefit is short, and mouthfeel and delicious effect are all good, has nutrition complement effect, effect of also preventing and curing diseases.In addition dimension abundant in fish
Raw element D has certain bioactivity, can play bigger facilitation for the calcium in absorption of human body bean curd.
2, bean curd support is fried in the present invention, and crisp inner tender outside mouthfeel, the mouthfeel of existing fried food has bean curd and fish again
The nutrition of meat greatly shortens deep-fat frying time compared with the meat products such as traditional Deep-fried chicken joints, reduces harmful substance in frying course
Generation and oil absorption.
3, salt and taurine are only added in minced fillet manufacturing process, salt can enhance the delicate flavour in the flesh of fish, and taurine is made
For nutrient substance, generation amount of acrylic amide in frying course is reduced, is conducive to improve the immunity of the human body.
4, the fossaperturate for inlaying minced fillet is produced using cross scribing line in bean curd surface, and minced fillet additive amount greatly increases, and inlays
Panelling is not easy in fact.
Detailed description of the invention
Fig. 1 is to hang paste to wrap up in the fish meat tofu photo after powder.
Fig. 2 is fried fish meat tofu finished product photo.
Specific embodiment
The technical solution that the invention will now be described in detail with reference to the accompanying drawings, but protection scope of the present invention is not limited to following realities
Apply example.
Using the nontoxic Fugu rubripes of artificial breeding as flesh of fish source in following instance, according to People's Republic of China's aquatic products
Professional standard SC/T3033-2016 carries out the pretreatment of the Fugu rubripes flesh of fish.
Bean curd is purchased from the clear U.S. bittern processed bean curd of Shanghai agriculture, industry and commerce supermarket.
Embodiment
Bean curd is handled according to (1)；(2) minced fillet is made；(3) fish meat tofu is made；(4) it hangs paste and wraps up in powder；(5) fried, de-oiling
Process prepare fried fish meat tofu, detailed process are as follows:
5g salt is added in 500mL pure water must impregnate salt water, and the thumbnail that it is 3cm that bean curd, which is cut into length and width respectively, is put into
20min is impregnated in salt water.Clean river Puffer flesh of fish 60g is added blender and stirs 10s, and 6mg taurine is added, and 2g salt continues to stir
To being in pureed, the 2min that bursts then is beaten.Thumbnail after immersion is cut into the bean curd fritter that length and width are respectively 3cm, thickness 1.5cm, cuts small
The cuboid (the long 3cm of every treaty, width 1cm, high 1cm) of two right-angled intersections is marked using cross in the bean curd surface of block.It will
The minced fillet made fills up fossaperturate, and with index finger smooth out surface, placing 30min is dehydrated bean curd.Bread flour 230g, egg are taken again
1 mixes with water 370g, is stirred evenly with eggbeater and is fabricated to batter, and manufactured fish meat tofu is hung and is pasted, and is uniform on surface
It is sprinkled with breadcrumbs, extra breadcrumbs is removed in bat.1.6L edible oil pours into Fryer, wraps the fish meat tofu of breadcrumbs in 165 DEG C of oil
The lower frying 3min of temperature is pulled out, is lain in and is covered with the draining in Dropbox of oil-Absorbing Sheets, de-oiling to product surface is dripped without oil droplet.
It is specific as follows by tests such as fried fish meat tofu progressive energy obtained above, flavors:
(I) frying fish meat tofu texture index measurement
Carrying out TPA using TA.XT plus Texture instrument (Stable Micro Systems company of Britain), (chewing is surveyed twice
Examination) texture analysis, wherein mainly research index is hardness, elasticity, chewiness, recovery for measurement, and fried fish meat tofu texture refers to
Location parameter is marked as shown in Figure 1, the results are shown in Table 2.
Table 1: location parameter
| Parameter | Numerical value |
| Survey front and back speed | 2.00mm/s |
| Speed in survey | 0.80mm/s |
| Starting distance | 30.00cm |
| Compression ratio | 30% |
| Time | 3s |
| Pressure | 6g |
| Probe | P50 Aluminum cylindrical shape probe |
Table 2: fried fish meat tofu texture index
| Index | Hardness (g) | Elastic (mm) | Chewiness (mJ) | Recovery (mJ) |
| As a result | 5099.86 | 0.80 | 1948.49 | 0.18 |
The result shows that frying fish meat tofu hardness prepared by the present invention and chewiness are bigger than normal, elasticity is preferable with recovery.
(II) frying fish meat tofu lustre index
Using CR-400 color difference meter (Japanese Konica Minolta Co., Ltd), after being calibrated with Standard colour board,
By entire hot spot perpendicular to the outer surface of sample, the tight-lipped patch frying surface of mirror records L*, a*, b* value as institute's sample respectively
Brightness, redness and yellowing, L axis indicate black and white with brightness, wherein 0 is black, and 100 be white；A axis positive value be it is red, negative value be it is green, 0 is
It is neutral；B axis positive value is Huang, and negative value is indigo plant, and 0 is neutrality.And usually indicated with △ E* (total color difference), △ L*, △ a* and △ b*,
In, △ L* is that timing shows that test specimens are shallow (partially white) compared with standard sample, and △ L* shows that test specimens are deep (partially black) compared with standard sample when being negative；
△ a* is that timing shows that test specimens are red compared with standard sample (partially red), and △ a* shows that test specimens are green compared with standard sample (partially green) when being negative；△
B* is that timing shows that test specimens are yellow compared with standard sample (partially yellow), and △ b* shows that test specimens are blue compared with standard sample (partially blue) when being negative；△E*
For total color difference, the direction of color difference offset is indicated, value is bigger, shows that color difference is bigger.
Table 3: fried fish meat tofu lustre index
| Index | L* | a* | b* | △L* | △a* | △b* | △E* |
| As a result | 66.26 | 7.09 | 39.61 | -21.56 | 6.49 | 42.67 | 48.29 |
Test result: △ L* is -21.56, shows that test specimens color is partially black；△ a* is 6.49, shows that test specimens color is inclined
It is red；△ b* is 42.67, shows that test specimens color is partially yellow.
(III) frying fish meat tofu sensory evaluation
Table 4: fried fish meat tofu Analyses Methods for Sensory Evaluation Results
Sensory evaluation total score is 100 points, investigates color, shape, five fishy smell, greasy feeling and quality indexs respectively, each
Score value shared by index and detailed standards of grading are shown in Table 4.
Table 4: fried fish meat tofu Analyses Methods for Sensory Evaluation Results
Appraisal result shows that Analyses Methods for Sensory Evaluation Results is with uniformity with instrument analysis results, which has preferable sense
Official's quality.
Claims (7)
1. a kind of production method of frying fish meat tofu, which is characterized in that the process included the following steps:
(1) bean curd is handled；
(2) minced fillet is made；
(3) fish meat tofu is made；
(4) it hangs paste and wraps up in powder；
(5) fried, de-oiling；Detailed process are as follows:
4~6g salt is added in 400~600mL pure water, obtains immersion salt water, by bean curd be cut into length and width be 2~
4cm, the thumbnail with a thickness of 1~2cm are put into 20~30min of immersion in above-mentioned immersion salt water；
It takes the clean river Puffer flesh of fish of 50~70g to be added in blender and stirs 5~15s, add 5~7mg taurine, 1~3g salt,
Continue stirring in pureed, beats the 1~3min that bursts, obtain minced fillet；
Thumbnail surface after immersion is crossed along length and width direction cross, marks the cuboid fossaperturate of right-angled intersection,
Above-mentioned minced fillet is filled up into above-mentioned cuboid fossaperturate, and with index finger smooth out surface, places 20~40min of natural-dehydration, obtains the flesh of fish
Bean curd；
Take 220~230g bread flour, 1~2, egg mixed with 350~370g water, be stirred into batter with eggbeater, will be upper
It states fish meat tofu and hangs paste, and be uniformly sprinkled with breadcrumbs on surface, extra breadcrumbs is removed in bat；
By the above-mentioned fish meat tofu for wrapping breadcrumbs under 160~170 DEG C of oil temperatures 2~4min of frying, pull out to lie in and be covered with suction
Oilpaper drains in Dropbox, and de-oiling to product surface is dripped without oil droplet.
2. the production method of fried fish meat tofu according to claim 1, which is characterized in that the length of the cuboid fossaperturate
Degree is 2~4cm, and it is highly 0.5~1.5cm that width, which is 0.5~1.5cm,.
3. the production method of frying fish meat tofu according to claim 1 or claim 2, which is characterized in that the cuboid fossaperturate
Length be 3cm, width 1cm, be highly 1cm.
4. the production method of fried fish meat tofu according to claim 1, which is characterized in that the flesh of fish for wrapping breadcrumbs
Bean curd frying 3min under 165 DEG C of oil temperatures is pulled out.
5. the production method of fried fish meat tofu according to claim 1, which is characterized in that the bean curd is the old beans of bittern
It is rotten.
6. the production method of fried fish meat tofu according to claim 1, which is characterized in that the river Puffer flesh of fish includes nontoxic
Fugu obscurus and/or the flesh of fish of nontoxic Fugu rubripes.
7. fried fish meat tofu, which is characterized in that obtained by any one of the claim 1-6 production method.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115137041A (en) * | 2022-06-06 | 2022-10-04 | 祖名豆制品股份有限公司 | Bean curd fried chicken and preparation method thereof |
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| CN107912724A (en) * | 2017-12-05 | 2018-04-17 | 上海海洋大学 | A kind of river Puffer fish meat sausage and preparation method thereof |
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| CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing method thereof |
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Application publication date: 20190118 |