CN109938295A - A kind of breaded fish stick and preparation method thereof - Google Patents
A kind of breaded fish stick and preparation method thereof Download PDFInfo
- Publication number
- CN109938295A CN109938295A CN201910348245.6A CN201910348245A CN109938295A CN 109938295 A CN109938295 A CN 109938295A CN 201910348245 A CN201910348245 A CN 201910348245A CN 109938295 A CN109938295 A CN 109938295A
- Authority
- CN
- China
- Prior art keywords
- preparation
- breaded fish
- fish stick
- fish
- breaded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of breaded fish sticks and preparation method thereof, belong to food processing technology field, and the breaded fish stick includes following raw material: the flesh of fish, soya bean, Gorgon fruit, coix lacryma-jobi, egg liquid, glutinous rice flour, starch, edible oil；The preparation method carries out micro- fermentation to the mixed serum of soya bean, coix lacryma-jobi and Gorgon fruit using bromelain and bacillus subtilis, then mixes with minced fillet, after obtained beans minced fillet is mixed with surplus stock, carries out intermittent cut and mixes, and obtains slurry, and slurry obtains breaded fish stick after steaming.The macromolecular substances that the preparation method uses bromelain and bacillus subtilis to make soya bean, coix lacryma-jobi and Gorgon fruit are decomposed, and remove beans raw meat so that soya bean is merged with the flavor of coix lacryma-jobi and Gorgon fruit, be sufficiently mixed with minced fillet, stand after neutralized bilgy odour in minced fillet；Breaded fish stick flavor obtained by the preparation method is delicious, without fishy smell, easy to digest, is rich in animal/vegetable protein, several mineral materials and a small amount of fiber, formula more meets modern's constitution, the health-care efficacy with mutual spleen nourishing the stomach.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of breaded fish stick and preparation method thereof.
Background technique
Breaded fish stick is one of surimi product, and breaded fish stick is in addition to remaining flesh of fish high protein, low fat, being rich in nutrients abundant
Outside the characteristics of matter, also have the advantages that relative to fresh fish product convenient for edible, culinary art is quick, the soft profit of mouthfeel.Breaded fish stick production
It is middle that minced fillet is made in the flesh of fish, then mixed with other food additives, steam into cake shape, then slice processing molding.In breaded fish stick production
The flesh of fish used can be the fish of any kind, but according to the difference of fingerling class used, will cause finished product taste, mouthfeel not
Together.Existing breaded fish stick mostly uses minced fillet and starch, egg, lard to be mixed to prepare, and nutritional ingredient is relatively single, and partially use
Minced fillet fishy smell is heavier, affects the quality of finished product.
Application No. is 201010201886.8 Chinese invention patents, disclose a kind of utilization microbe leaven production fish
The method of rice mixing breaded fish stick is mixed with flesh of fish slurry using saccharomycete and lactic acid bacteria, ferments, solve under vacuum-packed environment
Using the fresh-water fishes problem heavier as raw material fishy smell, a kind of mixing breaded fish stick with unique ferment local-flavor has been obtained.Though this method
So solve the problems, such as that flesh of fish script fishy smell is heavier, but the ferment at constant temperature time longer increases production cost, while saccharomycete
It is reduced with the flesh of fish pH after lactobacillus-fermented, protein structure is destroyed after flesh of fish hot fermentation, the special slightly sour flavor of generation
The original flavor of breaded fish stick is changed, the crowd for being unsuitable for liking the original flavor of breaded fish stick is edible.
Summary of the invention
In order to overcome the defects of the prior art described above, the technical problems to be solved by the present invention are: a kind of do not destroy breaded fish stick
Flavor itself and can remove the preparation method of the breaded fish stick of fishy smell, and breaded fish stick obtained by the preparation method is full of nutrition.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of preparation method of breaded fish stick, the fish
Cake includes following raw material: the flesh of fish, soya bean, Gorgon fruit, coix lacryma-jobi, egg liquid, glutinous rice flour, starch, edible oil；The soya bean, coix lacryma-jobi and
The amount of Gorgon fruit is the 8-12% of flesh of fish weight；The amount of the egg liquid is the 1.5-3% of flesh of fish weight, the glutinous rice flour and starch
Amount be flesh of fish weight 5-9%, the amount of the edible oil is the 3-8% of flesh of fish weight；
The preparation method of the breaded fish stick, comprising the following steps:
(1) soya bean, coix lacryma-jobi and Gorgon fruit impregnate 10-16h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；It is added in slurries
Glutinous rice flour, the bromelain of slurry weight 0.2-0.5% and bacillus subtilis are stirred, after mixing evenly in 45-55
DEG C environment in stand 0.5-1.5h, obtain beans cream；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water cut mixing, obtains minced fillet；Minced fillet is mixed with beans cream after cooling, is stirred
1-2h is stood in 0-5 DEG C of degree environment after uniformly, obtains beans minced fillet；
(4) cut mixing after mixing the egg liquid, edible oil and beans minced fillet, obtain slurry；The process mixed of cutting is
It often cuts and mixes 2-3min, stand 10-15min, repeat 3-7 times；
(5) slurry is placed in a mold, smooth out surface steams 25-30min, obtains breaded fish stick.
The present invention also provides another technical solution, a kind of breaded fish stick is made by the preparation method of above-mentioned breaded fish stick.
The beneficial effects of the present invention are the preparation method of breaded fish stick provided by the invention, by using bromelain and
Bacillus subtilis carries out micro- fermentation to the mitigation slurries of soya bean, coix lacryma-jobi and Gorgon fruit, so that the macromolecular of soya bean, coix lacryma-jobi and Gorgon fruit
Substance is decomposed, and eliminates beans raw meat so that soya bean is merged with the flavor of coix lacryma-jobi and Gorgon fruit, after being sufficiently mixed, standing with minced fillet in
With the bilgy odour in minced fillet, obtained breaded fish stick flavor is delicious, without fishy smell；And due to containing a large amount of vegetable protein in soya bean,
Albumen source type in finished product is improved, it is pure to reduce other instead of the addition of partial starch for the starch in Gorgon fruit and coix lacryma-jobi
The additive amount for changing starch, improves the nutritive value of finished product；Breaded fish stick obtained by the preparation method is easy to digest, is rich in animals and plants
Albumen, several mineral materials and a small amount of fiber, the health-care efficacy with mutual spleen nourishing the stomach.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: mixed slurry and fish using soya bean, coix lacryma-jobi and Gorgon fruit Jing Guo micro- fermentation
Gruel mixing, neutralizes original bad smell in minced fillet, while promoting vegetable protein content in finished product.
The present invention provides a kind of preparation method of breaded fish stick, and the breaded fish stick includes following raw material: the flesh of fish, soya bean, Gorgon fruit, the heart of a lotus seed
Job's tears, egg liquid, glutinous rice flour, starch, edible oil；The amount of the soya bean, coix lacryma-jobi and Gorgon fruit is the 8-12% of flesh of fish weight；The chicken
The amount of egg liquid is the 1.5-3% of flesh of fish weight, and the amount of the glutinous rice flour and starch is the 5-9% of flesh of fish weight, the edible oil
Amount be flesh of fish weight 3-8%；
The preparation method of the breaded fish stick, comprising the following steps:
(1) yellow, coix lacryma-jobi beans and Gorgon fruit impregnate 10-16h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；It is added in slurries
Glutinous rice flour, the bromelain of slurry weight 0.2-0.5% and bacillus subtilis are stirred, after mixing evenly in 45-55
DEG C environment in stand 0.5-1.5h, obtain beans cream；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water progress low temperature is cut and mixed, the temperature for cutting material when mixing is controlled at 0-8 DEG C, is obtained
Minced fillet；Minced fillet is mixed with beans cream after cooling, 1-2h is stood in 0-5 DEG C of degree environment after mixing evenly, obtains beans minced fillet；
(4) progress low temperature, which is cut, after mixing the egg liquid, edible oil and beans minced fillet mixes, and cuts the temperature control of material when mixing
At 0-8 DEG C, slurry is obtained；The process mixed of cutting is often to cut to mix 2-3min, stands 10-15min, repeats 3-7 times；
(5) slurry is placed in a mold, smooth out surface steams 25-30min, obtains breaded fish stick.
As can be seen from the above description, the beneficial effects of the present invention are: the preparation method of breaded fish stick provided by the invention, by making
Micro- fermentation is carried out to the mitigation slurries of soya bean, coix lacryma-jobi and Gorgon fruit with bromelain and bacillus subtilis, so that soya bean, coix lacryma-jobi
It is decomposed with the macromolecular substances of Gorgon fruit, eliminates beans raw meat, so that soya bean is merged with the flavor of coix lacryma-jobi and Gorgon fruit, it is abundant with minced fillet
Mixing has neutralized bilgy odour in minced fillet after standing, obtained breaded fish stick flavor is delicious, without fishy smell；And it is big due to containing in soya bean
The vegetable protein of amount improves albumen source type in finished product, the starch in Gorgon fruit and coix lacryma-jobi instead of partial starch addition,
The additive amount for reducing other purifying starch improves the nutritive value of finished product；Breaded fish stick obtained by the preparation method is easy to disappear
Change, is rich in animal/vegetable protein, several mineral materials and a small amount of fiber, the health-care efficacy with mutual spleen nourishing the stomach.
Further, the raw material of the breaded fish stick further includes egg yolk liquid；
The preparation method of the breaded fish stick further includes step (6): egg yolk liquid is smeared on breaded fish stick surface after breaded fish stick surface is cooling,
Then 8-12min is steamed.
Seen from the above description, egg yolk liquid is the liquid after raw egg yolk stirring, so that obtained breaded fish stick finished product outer layer gold
It is yellow.
Further, the raw material of the breaded fish stick further includes seasoning feed powder, and the seasoning powder includes salt, ginger powder, garlic powder
And white granulated sugar；
The step (4) are as follows: mix the egg liquid, edible oil, soya bean Gorgon fruit cream, seasoning feed powder and beans minced fillet laggard
Row low temperature, which is cut, to be mixed, and the temperature for cutting material when mixing is controlled at 0-8 DEG C, obtains slurry；The process mixed of cutting is often to cut to mix 2-3min, quiet
10-15min is set, is repeated 3-7 times.
Seen from the above description, feed powder is seasoned by addition, can adjust the flavor of breaded fish stick, increase delicate flavour, compartment is cut
Mixing can guarantee that gained slurry is in a lower temperature, avoid long agitation temperature and increase to wherein fish protein
It influences, promotes the elasticity of finished product, standing process also ensures that Seasoning Ingredients can be sufficiently tasty.
Further, the amount that water is added in the step (1) is 3-4 times of soya bean and Gorgon fruit total weight, the step (2)
The middle amount that water is added is the 1/2 of flesh of fish weight.
Seen from the above description, enough guarantee the elasticity of breaded fish stick by adding suitable water energy, too little or too much water all can
Reduce the elasticity of breaded fish stick.
Further, the weight ratio of the glutinous rice flour and starch is 1.5-2:3；The weight ratio of the soya bean and Gorgon fruit is 6-
7:4:3.
Further, the bacillus subtilis being added in the step (2) is bacillus subtilis bacteria suspension, the withered grass
Bacillus bacteria suspension the preparation method comprises the following steps: bacillus subtilis is inoculated into beef extract-peptone culture solution, in 37 DEG C of perseverances
Temperature culture 22-26h.
Further, the edible oil is the mixture of fish oil, coconut oil and olive oil, the fish oil, coconut oil and olive
The mass ratio of olive oil is 1:2:3.
Seen from the above description, by using coconut oil, the use of alternative lard avoids taking the photograph for excessive animal fat
Enter, cooperate a certain amount of fish oil and olive oil that can promote the delicate flavour of breaded fish stick, enrich the type of fatty acid in finished product, improves unsaturated
The content of fatty acid.
Further, the starch is one or more of tapioca, starch from sweet potato and cornstarch.
The embodiment of the present invention one are as follows:
A kind of preparation method of breaded fish stick, the breaded fish stick include following raw material: the flesh of fish, soya bean, coix lacryma-jobi, Gorgon fruit, egg liquid, glutinous
Rice flour, starch, edible oil；The amount of the soya bean, coix lacryma-jobi and Gorgon fruit is the 8-12% of flesh of fish weight；The amount of the egg liquid is fish
The amount of the 1.5-3% of meat weight, the glutinous rice flour and starch is the 5-9% of flesh of fish weight, and the amount of the edible oil is flesh of fish weight
The 3-8% of amount；
The preparation method of the breaded fish stick, comprising the following steps:
(1) soya bean, coix lacryma-jobi and Gorgon fruit impregnate 10-16h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；It is added in slurries
Glutinous rice flour, the bromelain of slurry weight 0.2-0.5% and bacillus subtilis are stirred, after mixing evenly in 45-55
DEG C environment in stand 0.5-1.5h, obtain beans cream；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water progress low temperature is cut and mixed, the temperature for cutting material when mixing is controlled at 0-8 DEG C, is obtained
Minced fillet；Minced fillet is mixed with beans cream after cooling, 1-2h is stood in 0-5 DEG C of degree environment after mixing evenly, obtains beans minced fillet；
(4) progress low temperature, which is cut, after mixing the egg liquid, edible oil and beans minced fillet mixes, and cuts the temperature control of material when mixing
At 0-8 DEG C, slurry is obtained；The process mixed of cutting is often to cut to mix 2-3min, stands 10-15min, repeats 3-7 times；
(5) slurry is placed in a mold, smooth out surface steams 25-30min, obtains breaded fish stick；
The amount that water is added in the step (1) is 3-4 times of soya bean, coix lacryma-jobi and Gorgon fruit total weight, is added in the step (2)
The amount for entering water is the 1/2 of flesh of fish weight；
The bacillus subtilis being added in the step (1) is bacillus subtilis bacteria suspension, the bacillus subtilis
Bacteria suspension the preparation method comprises the following steps: bacillus subtilis is inoculated into beef extract-peptone culture solution, in 37 DEG C of constant temperature incubation 22-
26h；
The edible oil is the mixture of fish oil, coconut oil and olive oil, the quality of the fish oil, coconut oil and olive oil
Than for 1:2:3；
The starch is tapioca.
The embodiment of the present invention two are as follows:
A kind of preparation method of breaded fish stick, the breaded fish stick include following raw material: the flesh of fish, soya bean, Gorgon fruit, coix lacryma-jobi, egg liquid, glutinous
Rice flour, starch, edible oil and seasoning feed powder；The amount of the flesh of fish is 10kg, and the amount of the soya bean, coix lacryma-jobi and Gorgon fruit is flesh of fish weight
The 10% of amount；The amount of the egg liquid is the 2.5% of flesh of fish weight, and the amount of the glutinous rice flour and starch is the 8% of flesh of fish weight,
The amount of the edible oil is the 6% of flesh of fish weight；
The preparation method of the breaded fish stick, comprising the following steps:
(1) soya bean, coix lacryma-jobi and Gorgon fruit impregnate 14h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；It is added in slurries glutinous
Rice flour, the bromelain of slurry weight 0.3% and bacillus subtilis are stirred, after mixing evenly in 45-55 DEG C of ring
1.5h is stood in border, obtains beans cream；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water progress low temperature is cut and mixed, the temperature for cutting material when mixing is controlled at 0-8 DEG C, is obtained
Minced fillet；Minced fillet is mixed with beans cream after cooling, 1.5h is stood in 0-5 DEG C of degree environment after mixing evenly, obtains beans minced fillet；
(4) low temperature is carried out after mixing the egg liquid, edible oil, soya bean Gorgon fruit cream, seasoning feed powder and fermentation minced fillet to cut
It mixes, the temperature for cutting material when mixing is controlled at 0-8 DEG C, obtains slurry；The process mixed of cutting is often to cut to mix 2min, stands 12min, weight
It is 5 times multiple；
(5) slurry is placed in a mold, smooth out surface steams 28min, obtains breaded fish stick；
The amount that water is added in the step (1) is 3 times of soya bean, coix lacryma-jobi and Gorgon fruit total weight, is added in the step (2)
The amount of water is the 1/2 of flesh of fish weight,；
The weight ratio of the glutinous rice flour and starch is 1.5-3；The soya bean, coix lacryma-jobi, Gorgon fruit weight ratio be 7:4:3；
The bacillus subtilis being added in the step (1) is bacillus subtilis bacteria suspension, the bacillus subtilis
Bacteria suspension the preparation method comprises the following steps: bacillus subtilis is inoculated into beef extract-peptone culture solution, in 37 DEG C of constant temperature incubations
25h；
The edible oil is the mixture of fish oil, coconut oil and olive oil, the quality of the fish oil, coconut oil and olive oil
Than for 1:2:3；
The starch is that tapioca and cornstarch 2:1 are mixed to prepare；
The flesh of fish is derived from fresh-water fishes.
The embodiment of the present invention three are as follows:
A kind of preparation method of breaded fish stick, the breaded fish stick include following raw material: the flesh of fish, soya bean, Gorgon fruit, coix lacryma-jobi, egg liquid, glutinous
Rice flour, starch, edible oil；The amount of the flesh of fish is 15kg, and the amount of the soya bean, coix lacryma-jobi and Gorgon fruit is the 11% of flesh of fish weight；
The amount of the egg liquid is the 2% of flesh of fish weight, and the amount of the glutinous rice flour and starch is the 7% of flesh of fish weight, the edible oil
Amount be flesh of fish weight 7%；
The preparation method of the breaded fish stick, comprising the following steps:
(1) soya bean and Gorgon fruit impregnate 12h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；In slurries be added glutinous rice flour,
The bromelain of slurry weight 0.45% and bacillus subtilis are stirred, after mixing evenly in 45-55 DEG C of environment
1.2h is stood, beans cream is obtained；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water progress low temperature is cut and mixed, the temperature for cutting material when mixing is controlled at 0-8 DEG C, is obtained
Minced fillet；Minced fillet is mixed with beans cream after cooling, 1.2h is stood in 0-5 DEG C of degree environment after mixing evenly, obtains beans minced fillet；
(4) progress low temperature, which is cut, after mixing the egg liquid, edible oil and beans minced fillet mixes, and cuts the temperature control of material when mixing
At 0-8 DEG C, slurry is obtained；The process mixed of cutting is often to cut to mix 3min, stands 13min, is repeated 6 times；
(5) slurry is placed in a mold, smooth out surface steams 30min, obtains breaded fish stick；
(6) after breaded fish stick surface is cooling, breaded fish stick surface moisture is wiped, egg yolk liquid is smeared on breaded fish stick surface, then steams
10min obtains finished product breaded fish stick；
The amount that water is added in the step (1) is 4 times of soya bean, coix lacryma-jobi and Gorgon fruit total weight, is added in the step (2)
The amount of water is the 1/2 of flesh of fish weight；
The weight ratio of the glutinous rice flour and starch is 1.5-2.5；The weight ratio of the soya bean, coix lacryma-jobi and Gorgon fruit is 6.5:4:
3；
The edible oil is the mixture of fish oil, coconut oil and olive oil, the quality of the fish oil, coconut oil and olive oil
Than for 1:2:3；
The starch is that tapioca, starch from sweet potato and cornstarch 2:1:1 are mixed to prepare.
The embodiment of the present invention four are as follows:
A kind of breaded fish stick is made by the preparation method of the breaded fish stick of embodiment one.
In conclusion the preparation method of breaded fish stick provided by the invention, by using bromelain and bacillus subtilis
Micro- fermentation is carried out to the mitigation slurries of soya bean, coix lacryma-jobi and Gorgon fruit, so that the macromolecular substances of soya bean, coix lacryma-jobi and Gorgon fruit are decomposed,
Eliminate beans raw meat so that soya bean is merged with the flavor of coix lacryma-jobi and Gorgon fruit, be sufficiently mixed with minced fillet, stand after neutralized in minced fillet
Bilgy odour, obtained breaded fish stick flavor is delicious, without fishy smell；And due to containing a large amount of vegetable protein in soya bean, improve in finished product
Albumen source type, the starch in Gorgon fruit and coix lacryma-jobi reduce the addition of other purifying starch instead of the addition of partial starch
Amount, improves the nutritive value of finished product；Breaded fish stick obtained by the preparation method does not use lard, and formula more meets modern human body
Matter, it is easy to digest, it is rich in animal/vegetable protein, several mineral materials and a small amount of fiber, the health-care efficacy with mutual spleen nourishing the stomach.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (9)
1. a kind of preparation method of breaded fish stick, which is characterized in that the breaded fish stick includes following raw material: the flesh of fish, soya bean, Gorgon fruit, coix lacryma-jobi,
Egg liquid, glutinous rice flour, starch, edible oil；The amount of the soya bean, coix lacryma-jobi and Gorgon fruit is the 8-12% of flesh of fish weight；The egg
The amount of liquid is the 1.5-3% of flesh of fish weight, and the amount of the glutinous rice flour and starch is the 5-9% of flesh of fish weight, the edible oil
Amount is the 3-8% of flesh of fish weight；
The preparation method of the breaded fish stick, comprising the following steps:
(1) soya bean, coix lacryma-jobi and Gorgon fruit impregnate 10-16h, and water, defibrination is added, and cross 80 mesh screens, obtain slurries；Glutinous rice is added in slurries
The bromelain and bacillus subtilis of powder and slurry weight 0.2-0.5% are stirred, after mixing evenly at 45-55 DEG C
0.5-1.5h is stood in environment, obtains beans cream；Beans cream is placed on cooling under 0-4 DEG C of environment, it is spare；
(2) flesh of fish is crushed, starch is added and water cut mixing, obtains minced fillet；Minced fillet is mixed with beans cream after cooling, stirring is equal
1-3h is stood in 2-5 DEG C of degree environment after even, obtains beans minced fillet；
(4) cut mixing after mixing the egg liquid, edible oil and beans minced fillet, obtain slurry；The process mixed of cutting is often to cut
2-3min is mixed, 10-15min is stood, is repeated 3-7 times；
(5) slurry is placed in a mold, smooth out surface steams 25-30min, obtains breaded fish stick.
2. the preparation method of breaded fish stick according to claim 1, which is characterized in that the raw material of the breaded fish stick further includes yolk
Liquid；
The preparation method of the breaded fish stick further includes step (6): smearing egg yolk liquid on breaded fish stick surface after breaded fish stick surface is cooling, then
Steam 8-12min.
3. the preparation method of breaded fish stick according to claim 1, which is characterized in that the raw material of the breaded fish stick further includes seasoning
Powder, the seasoning powder include salt, ginger powder, garlic powder and white granulated sugar；
The step (4) are as follows: cut mixing after mixing the egg liquid, edible oil, seasoning feed powder and beans minced fillet, obtain slurry；
The process mixed of cutting is often to cut to mix 2-3min, stands 10-15min, repeats 3-7 times.
4. the preparation method of breaded fish stick according to claim 1, which is characterized in that the amount of addition water is in the step (1)
Soya bean, 3-4 times of coix lacryma-jobi and Gorgon fruit total weight, it is the 1/2 of flesh of fish weight that the amount of water, which is added, in the step (2).
5. the preparation method of breaded fish stick according to claim 1, which is characterized in that the weight ratio of the glutinous rice flour and starch is
1.5-2:3；The weight ratio of the soya bean, coix lacryma-jobi and Gorgon fruit is 6-7:4:3.
6. the preparation method of breaded fish stick according to claim 1, which is characterized in that the withered grass bud being added in the step (2)
Spore bacillus be bacillus subtilis bacteria suspension, the bacillus subtilis bacteria suspension the preparation method comprises the following steps: by bacillus subtilis
It is inoculated into beef extract-peptone culture solution, in 37 DEG C of constant temperature incubation 22-26h.
7. the preparation method of breaded fish stick according to claim 1, which is characterized in that the edible oil be fish oil, coconut oil and
Olive oil is mixed to prepare, and the mass ratio of the fish oil, coconut oil and olive oil is 1:2:3.
8. the preparation method of breaded fish stick according to claim 1, which is characterized in that the starch is tapioca, sweet potato shallow lake
One or more of powder and cornstarch.
9. a kind of breaded fish stick, which is characterized in that the preparation method of the breaded fish stick as described in claim 1-8 any one is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910348245.6A CN109938295A (en) | 2019-04-28 | 2019-04-28 | A kind of breaded fish stick and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910348245.6A CN109938295A (en) | 2019-04-28 | 2019-04-28 | A kind of breaded fish stick and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109938295A true CN109938295A (en) | 2019-06-28 |
Family
ID=67016467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910348245.6A Pending CN109938295A (en) | 2019-04-28 | 2019-04-28 | A kind of breaded fish stick and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109938295A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN103222650A (en) * | 2013-04-23 | 2013-07-31 | 广西轻工业科学技术研究院 | Bean dreg minced fillet instant foodstuff and preparation method thereof |
| CN105533500A (en) * | 2016-02-02 | 2016-05-04 | 王龙云 | Pearl barley and ormosia fish ball and preparation method thereof |
| KR101880022B1 (en) * | 2018-03-27 | 2018-07-19 | 주식회사 태공식품 | fish cake manufacturing method of using devil's-tongue jelly |
| CN109329775A (en) * | 2018-08-08 | 2019-02-15 | 中国计量大学 | A kind of lactic acid bacteria-dietary fiber breaded fish stick and preparation method |
-
2019
- 2019-04-28 CN CN201910348245.6A patent/CN109938295A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN103222650A (en) * | 2013-04-23 | 2013-07-31 | 广西轻工业科学技术研究院 | Bean dreg minced fillet instant foodstuff and preparation method thereof |
| CN105533500A (en) * | 2016-02-02 | 2016-05-04 | 王龙云 | Pearl barley and ormosia fish ball and preparation method thereof |
| KR101880022B1 (en) * | 2018-03-27 | 2018-07-19 | 주식회사 태공식품 | fish cake manufacturing method of using devil's-tongue jelly |
| CN109329775A (en) * | 2018-08-08 | 2019-02-15 | 中国计量大学 | A kind of lactic acid bacteria-dietary fiber breaded fish stick and preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 吴东和 等: "风味鱼糕制作工艺研究", 《扬州大学烹饪学报》 * |
| 姜锡瑞 等: "《生物发酵产业技术》", 31 May 2016, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2294117C2 (en) | Shaped fish semi-finished product for preschool and school infant nutrition | |
| CN108497365B (en) | Cheese shrimp paste and processing method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN109170602A (en) | A kind of soya sauce and preparation method thereof | |
| CN105614003A (en) | Soft granular dog food and preparation method thereof | |
| CN110367511A (en) | The tasty and refreshing appetizing beef paste of one kind and its manufacture craft | |
| CN106578713A (en) | Sea crab fast fattening feed and preparation method thereof | |
| CN104970270A (en) | Breadcrumbs for fermented meat product and preparation process of breadcrumbs | |
| CN105851866A (en) | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof | |
| CN104542858A (en) | High-calcium potato biscuit and preparation method thereof | |
| CN106982886A (en) | A kind of mulberry leaf powder bread and preparation method thereof | |
| CN105876648A (en) | Natto food and preparation method thereof | |
| CN104663786A (en) | Potato spring roll and preparation method thereof | |
| CN109938295A (en) | A kind of breaded fish stick and preparation method thereof | |
| CN108157820A (en) | A kind of Round mass of food of soft bone and preparation method thereof | |
| CN107668500A (en) | A kind of vegetable food and preparation method thereof | |
| JPH1028561A (en) | Food raw material and its utilization | |
| CN102524833A (en) | Crab meal fish meat gluten and preparation method thereof | |
| CN1147242C (en) | Rice paste and its production method | |
| CN115336721B (en) | Slimming fish cake and processing technology thereof | |
| CN106804955A (en) | A kind of Pet dog feed beneficial to bone growth | |
| JP6126511B2 (en) | Egg spread | |
| CN113892506B (en) | Dried meat floss bread and preparation method thereof | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof | |
| CN106721446A (en) | A kind of kind duck breeding feed of marketing time and preparation method thereof ahead of time |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190628 |
|
| RJ01 | Rejection of invention patent application after publication |