CN110338369A - A kind of flesh of fish canned flower and preparation method thereof - Google Patents
A kind of flesh of fish canned flower and preparation method thereof Download PDFInfo
- Publication number
- CN110338369A CN110338369A CN201910731525.5A CN201910731525A CN110338369A CN 110338369 A CN110338369 A CN 110338369A CN 201910731525 A CN201910731525 A CN 201910731525A CN 110338369 A CN110338369 A CN 110338369A
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- Prior art keywords
- fish
- flesh
- parts
- flower
- fillings
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Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 208
- 238000002360 preparation method Methods 0.000 title claims description 33
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 48
- 210000000481 breast Anatomy 0.000 claims abstract description 31
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 27
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
- 239000012141 concentrate Substances 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 235000013365 dairy product Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 50
- 239000000463 material Substances 0.000 claims description 42
- 235000013372 meat Nutrition 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 38
- 230000008569 process Effects 0.000 claims description 36
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 25
- 239000011734 sodium Substances 0.000 claims description 25
- 229910052708 sodium Inorganic materials 0.000 claims description 25
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 24
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 24
- 235000010350 erythorbic acid Nutrition 0.000 claims description 24
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 24
- 239000004223 monosodium glutamate Substances 0.000 claims description 24
- 239000001702 nutmeg Substances 0.000 claims description 24
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 24
- 244000203593 Piper nigrum Species 0.000 claims description 23
- 235000008184 Piper nigrum Nutrition 0.000 claims description 23
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 23
- 241000498779 Myristica Species 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 22
- 235000013614 black pepper Nutrition 0.000 claims description 22
- 239000001931 piper nigrum l. white Substances 0.000 claims description 22
- 235000019698 starch Nutrition 0.000 claims description 22
- 239000008107 starch Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 230000035807 sensation Effects 0.000 claims description 12
- 235000015424 sodium Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 17
- 239000008267 milk Substances 0.000 abstract description 17
- 210000004080 milk Anatomy 0.000 abstract description 17
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 14
- 238000006911 enzymatic reaction Methods 0.000 abstract description 10
- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000002153 concerted effect Effects 0.000 abstract description 3
- 230000000007 visual effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 26
- 239000003921 oil Substances 0.000 description 21
- 235000019198 oils Nutrition 0.000 description 21
- 235000018102 proteins Nutrition 0.000 description 21
- 239000005457 ice water Substances 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 11
- 235000019615 sensations Nutrition 0.000 description 10
- 238000007789 sealing Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000020992 canned meat Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000003588 lysine group Chemical group [H]N([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of flesh of fish canned flowers, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and 30~40 parts of fillings；The flesh of fish flower includes that following components forms, and is calculated by weight: 35~65 parts of the flesh of fish；0.028~0.055 part of enzyme；0.2~2.4 part of salt；0.015~0.04 part of sodium nitrite；1~8 part of dairy produce；The fillings includes following components composition, is calculated by weight: 8~35 parts of Fresh Grade Breast；1~10 part of the oil of unsaturated fatty acid；0.1~1.8 part of functional protein concentrate；7~35 parts of water.Flesh of fish canned flower provided by the present invention contains the flesh of fish, milk and Fresh Grade Breast, so that the can of institute's output of the present invention is full of nutrition；The present invention makes that enzyme reaction occurs during preparing flesh of fish flower by using glutamine transaminage, to enhance the intensity of the mechanical force of the flesh of fish, during preparing flesh of fish flower, dairy produce and this concerted reaction further enhance the mouthfeel and visual effect of flesh of fish flower.
Description
Technical field
The present invention relates to the technical fields of canned pack processing, specifically, refer to a kind of flesh of fish canned flower and its preparation
Method.
Background technique
Canned fish, which refers to, is packed into can, glass jar, laminated film retort pouch or other packets for the fish after working process
Package material container reaches the food of commercial sterilization through the processes such as exhaust, sealing, heating sterilization, cooling.Fish muscle and other can
Structure is eaten, nutrient necessary to human health is supplied, and canned fish is because its is easy to carry, sanitation and hygiene are even more by most states
The favor of especially developed country, family.
Existing can taste is poor and nutrition is single, simultaneously because the flesh of fish of flesh of fish lunch can is tenderer, resistance to mechanical
Active force is poor, and mouthfeel is felt sick of after sterilizing processing when 121 DEG C of high temperature are long, loses the tenderness of original fish and meat flower can not be presented
Effect.
Summary of the invention
The present invention provides a kind of flesh of fish canned flower and preparation method thereof, exists in the prior art for solving: in preparation fish
Since the flesh of fish is delicate when canned meat, the active force of resistance to mechanical is poor, is easy to appear mouthfeel after sterilizing processing when 121 DEG C of high temperature are long
The technical issues of feeling sick of, and losing the tenderness of original fish and meat flower effect can not be presented.
The first purpose of this invention is to provide a kind of flesh of fish canned flower, including following components, calculate by weight, fish
Meat spends 60~70 parts and 30~40 parts of fillings；
The flesh of fish flower includes that following components forms, and is calculated by weight:
35~65 parts of the flesh of fish；0.028~0.055 part of enzyme；0.2~2.4 part of salt；0.015~0.04 part of sodium nitrite；Dairy
1~8 part of product；
The fillings includes following components composition, is calculated by weight:
8~35 parts of Fresh Grade Breast；1~10 part of the oil of unsaturated fatty acid；0.1~1.8 part of edible ice of functional protein concentrate
7~35 parts of water.
A kind of canned fish provided by the present invention uses the flesh of fish and Fresh Grade Breast, and the flesh of fish and Fresh Grade Breast are respectively flesh of fish flower
With the major ingredient of fillings, dairy produce is also contained in the component of flesh of fish flower, which preferably uses milk and milk product, thus
So that canned fish obtained by the present invention, which is rich in, a variety of nutrition such as amino acid, unsaturated fatty acid and vitamin, and mouth
Feel.
Existing canned fish is usually that the flesh of fish, Fresh Grade Breast and other general food additives are made, existing fish
Canned meat can make final canned fish mouthfeel obtained by extreme influence, mainly mouth after the processes such as being sealed, being sterilized
Sense is felt sick of, and the tenderness of original fish is lost, and also leverages view other than influencing mouthfeel in existing preparation process
Impression is felt, because flesh of fish flower can not be formed.In the present invention other than the above-mentioned major ingredient flesh of fish, Fresh Grade Breast and the milk being mentioned to,
Further include enzyme, enzyme reaction is occurred by enzyme, enzyme selects glutamine transaminage in the present invention, enhances the flesh of fish by enzyme reaction and resists
The intensity of mechanical force, during enzyme reaction, milk can provide reaction substrate in conjunction with the flesh of fish for enzyme reaction, in addition to this also
Fresh fragrance can be generated, the sensory issues of this product are further increased.
In the production process, it is glutamine transaminage (abbreviation TG enzyme) that enzyme, which only selects the reason of glutamine transaminage,
A kind of protease, have will between glutamine residue and lysine residue catalysis formed crosslinking, i.e., by protein molecule into
The effect that one step becomes larger.When manufacturing canned fish, the quantity of both residues is inadequate in the simple flesh of fish, by production
Milk is added in collaboration, supplements both residues by milk protein, so that enzyme reaction is more thorough, the effect of crosslinking is more
Good, final properties of product obtained are best.
It illustrates herein, the oil of unsaturated fatty acid of the present invention, can be deep sea fish oil can also use it
His vegetable oil, is mainly changed according to different crowd.
In order to preferably realize the present invention, further, including following components, it calculates by weight, the flesh of fish spends 60~70 parts
With 30~40 parts of fillings；
The flesh of fish flower includes that following components forms, and is calculated by weight:
45~55 parts of the flesh of fish；0.038~0.045 part of enzyme；1.2~1.4 parts of salt；0.025~0.03 part of sodium nitrite；Dairy
1~2 part of product；
The fillings includes following components composition, is calculated by weight:
18~25 parts of Fresh Grade Breast；3~5 parts of the oil of unsaturated fatty acid；0.8~1.0 part of functional protein concentrate；Edible ice
17~25 parts of water.
In order to preferably realize the present invention, further, the fillings further includes following components, is calculated by weight: being formed sediment
1~10 part of powder；0.1~0.5 part of sodium tripolyphosphate；0.05~0.36 part of D-araboascorbic acid sodium；0.01~0.40 part of monosodium glutamate；It is white
0.01~0.35 part of pepper powder；0.01~0.35 part of nutmeg powder.
In order to preferably realize the present invention, further, the fillings further includes following components, is calculated by weight: being formed sediment
5~6 parts of powder；0.2~0.25 part of sodium tripolyphosphate；0.25~0.35 part of D-araboascorbic acid sodium；0.1~0.2 part of monosodium glutamate；White Hu
0.1~0.15 part of green pepper powder；0.1~0.15 part of nutmeg powder.
Second object of the present invention is to provide a kind of preparation method of flesh of fish canned flower, comprising the following steps:
It calculates by weight, weighs the flesh of fish and spend 60~70 parts, 30~40 parts of fillings and put into mixer uniform mixing, so
After be evacuated to 0.075~0.085MPa, obtain finished product filling；
Finished product filling is subjected to tinning, sterilization obtains flesh of fish canned flower.
In order to preferably realize the present invention, further, the making step of the flesh of fish flower is as follows:
The high-quality flesh of fish is selected, and is rubbed for use, enzyme, salt and sodium nitrite are placed into dissolution in water and obtain solution, after rubbing
The flesh of fish be stirred under vacuum with dairy produce and solution, dispensed after stirring, obtain box material, box material is placed in 0~4 DEG C and is stood
Block material is formed, then flesh of fish flower is gone out by meat grinder process.
In order to preferably realize the present invention, further, select the high-quality flesh of fish, with the meat grinder of 10mm orifice plate rub to
With；
Box material is placed on to stand in 0~4 DEG C and forms block material, then the flesh of fish is gone out by the meat grinder process of 8mm orifice plate
Flower.
In order to preferably realize the present invention, further, the block material goes out flesh of fish flower process by meat grinder process
In, temperature is controlled at 1~12 DEG C, and preferably 5~8 DEG C.
In order to preferably realize the present invention, further, the making step of the fillings is as follows:
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
In order to preferably realize the present invention, further, the making step of the fillings is as follows:
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 2.5~3 minutes, is eventually adding starch uniform mixing and is obtained fillings.
Second object of the present invention is to provide a kind of preparation method, and resistance to mechanical ability can be made by this method
By force, and mouthfeel is fresh and tender, the flesh of fish canned flower of form grace, and specifically the flesh of fish obtained flower and fillings uniform mixing are made,
The preparation of middle flesh of fish flower is then to be stirred in a vacuum with solution and milk by meat grinder rubbing first, wherein solution be by
Glutamine transaminage, salt and sodium nitrite are made with water dissolution together, the enzyme mainly occurred in this flesh of fish flower preparation process
Reaction, enhances the intensity of the resistance to mechanical power of the flesh of fish by glutamine transaminage, establishes to form flesh of fish flower and improving mouthfeel
Basis, during enzyme reaction, milk cooperates with participation to react with above-mentioned, and milk is combined with the flesh of fish can generate special perfume (or spice)
In addition to this taste returns enzyme reaction and provides reaction substrate.Fresh and tender, the appearance by canned fish mouthfeel obtained after above-mentioned concerted reaction
Form is excellent.
The flesh of fish used during the preparation process will take out for tuna after tuna gutting, fish head, fin, fish-skin
The flesh of fish uses the meat grinder of 10mm orifice plate during rubbing the flesh of fish with meat grinder.The flesh of fish after rubbing passes through enzyme reaction
The product box material obtained afterwards stands 48~72 hours in 0~4 DEG C of condition, this process is primarily to form flexible
The block material of block material, the elasticity provides condition for subsequent flesh of fish flower of producing, and concrete operations are by the hole block material 8mm
Plate meat grinder process, output flesh of fish flower are best when temperature control is at 5~8 DEG C during making flesh of fish flower.
The beneficial effect of the embodiment of the present invention is:
Flesh of fish canned flower provided by the present invention contains the flesh of fish, milk and Fresh Grade Breast, so that institute's output of the present invention
Can is full of nutrition；
The present invention makes that enzyme reaction occurs during preparing flesh of fish flower by using glutamine transaminage, to enhance fish
The intensity of the mechanical force of meat, during preparing flesh of fish flower, dairy produce and this concerted reaction further enhance the mouth of flesh of fish flower
Sense and Product Visual effect.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.
Embodiment 1:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
35 parts of the flesh of fish；0.028 part of enzyme；0.2 part of salt；0.015 part of sodium nitrite；1 part of dairy produce；
The fillings includes following components composition, is calculated by weight:
35 parts of Fresh Grade Breast；10 parts of the oil of unsaturated fatty acid；0.1 part of functional protein concentrate；7 parts of water；10 parts of starch；Three
0.1 part of polyphosphate sodium；0.05 part of D-araboascorbic acid sodium；0.01 part of monosodium glutamate；0.01 part of white pepper powder；0.01 part of nutmeg powder.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 60 parts, in 40 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Embodiment 2:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
65 parts of the flesh of fish；0.055 part of enzyme；2.4 parts of salt；0.04 part of sodium nitrite；8 parts of dairy produce；
The fillings includes following components composition, is calculated by weight:
8 parts of Fresh Grade Breast；1 part of the oil of unsaturated fatty acid；1.8 parts of functional protein concentrate；Edible 35 parts of ice water；Starch 1
Part；0.5 part of sodium tripolyphosphate；0.36 part of D-araboascorbic acid sodium；0.40 part of monosodium glutamate；0.35 part of white pepper powder；Nutmeg powder 0.01
Part.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 70 parts, in 30 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Embodiment 3:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
45 parts of the flesh of fish；0.038 part of enzyme；1.4 parts of salt；0.025 part of sodium nitrite；2 parts of dairy produce；
The fillings includes following components composition, is calculated by weight:
25 parts of Fresh Grade Breast；3 parts of the oil of unsaturated fatty acid；0.8 part of functional protein concentrate；Edible 17 parts of ice water；Starch 5
Part；0.2 part of sodium tripolyphosphate；0.25 part of D-araboascorbic acid sodium；0.35 part of monosodium glutamate；0.1 part of white pepper powder；0.1 part of nutmeg powder.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 65 parts, in 35 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Embodiment 4:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
55 parts of the flesh of fish；0.045 part of enzyme；1.2 parts of salt；0.3 part of sodium nitrite；1 part of dairy produce；
The fillings includes following components composition, is calculated by weight:
18 parts of Fresh Grade Breast；5 parts of the oil of unsaturated fatty acid；1 part of functional protein concentrate；Edible 25 parts of ice water；Starch 6
Part；0.25 part of sodium tripolyphosphate；0.35 part of D-araboascorbic acid sodium；0.2 part of monosodium glutamate；0.15 part of white pepper powder；Nutmeg powder 0.15
Part.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 68 parts, in 32 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Embodiment 5:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
50 parts of the flesh of fish；0.4 part of enzyme；1.3 parts of salt；0.025 part of sodium nitrite；1 part of dairy produce；
The fillings includes following components composition, is calculated by weight:
20 parts of Fresh Grade Breast；4 parts of the oil of unsaturated fatty acid；0.9 part of functional protein concentrate；Edible 20 parts of ice water；Starch 5
Part；0.2 part of sodium tripolyphosphate；0.25 part of D-araboascorbic acid sodium；0.2 part of monosodium glutamate；0.25 part of white pepper powder；0.2 part of nutmeg powder.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 65 parts, in 35 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Comparative example 1:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
65 parts of the flesh of fish；0.0015 part of enzyme；2.4 parts of salt；0.04 part of sodium nitrite；8 parts of dairy produce；
The fillings includes following components composition, is calculated by weight:
8 parts of Fresh Grade Breast；10 parts of the oil of unsaturated fatty acid；1.8 parts of functional protein concentrate；Edible 35 parts of ice water；Starch
10 parts；0.1 part of sodium tripolyphosphate；0.36 part of D-araboascorbic acid sodium；0.01 part of monosodium glutamate；0.01 part of white pepper powder；Nutmeg powder
0.015 part.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution and milk, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 60 parts, in 40 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be flesh of fish canned flower at sealing.
Comparative example 2:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
45 parts of the flesh of fish；1.4 parts of salt；0.025 part of sodium nitrite；2 parts of dairy produce；
The fillings includes following components composition, is calculated by weight:
25 parts of Fresh Grade Breast；3 parts of the oil of unsaturated fatty acid；0.8 part of functional protein concentrate；Edible 17 parts of ice water；Starch 5
Part；0.2 part of sodium tripolyphosphate；0.25 part of D-araboascorbic acid sodium；0.35 part of monosodium glutamate；0.01 part of white pepper powder；Nutmeg powder 0.01
Part.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish and solution and milk dress after process
Enter de-airing mixer, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 65 parts, in 35 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be canned fish at sealing.
Comparative example 3:
A kind of flesh of fish canned flower, including following components, calculate by weight, and the flesh of fish spends 60~70 parts and fillings 30~40
Part；
The flesh of fish flower includes that following components forms, and is calculated by weight:
55 parts of the flesh of fish；0.9 part of enzyme；1.2 parts of salt；0.3 part of sodium nitrite；
The fillings includes following components composition, is calculated by weight:
18 parts of Fresh Grade Breast；5 parts of the oil of unsaturated fatty acid；1 part of functional protein concentrate；Edible 25 parts of ice water；Starch 6
Part；0.25 part of sodium tripolyphosphate；0.35 part of D-araboascorbic acid sodium；0.2 part of monosodium glutamate；0.15 part of white pepper powder；Nutmeg powder 0.15
Part.
The preparation method of flesh of fish canned flower
S10: flesh of fish flower preparation step:
S11: selecting tuna, and carries out to it clean, and subsequent gutting, fish head, fin, fish-skin finally take out fish
Meat stripping and slicing is spare；
S12: the meat grinder process of flesh of fish 10mm orifice plate is spare；
S13: glutamine transaminage, salt, sodium nitrite and ice water being dissolved to obtain solution, then by the flesh of fish after process
It is packed into de-airing mixer with solution, is stirred under vacuum 5~6 minutes, is then distributed into box material；
S14: obtained box material is placed in 0~4 DEG C of environment, and stands 48~72 hours, is formed it into bullet
The block material of property；
S15: under conditions of environment temperature is 5~8 DEG C, go out flesh of fish flower with 8mm orifice plate meat grinder process.
S20 fillings
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper are added into cutmixer
Powder, nutmeg powder, which continue to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
The production of S30 finished product filling
By the flesh of fish spend 68 parts, in 32 parts of fillings of ratio investment vacuum mixer uniformly, vacuumize 0.075~
0.085MPa obtains finished product filling.
Subsequent tinning, sterilization, keeps the temperature and is packaged to be canned fish at sealing.
Experimental data comparison
The above-mentioned flesh of fish canned flower for obtaining Examples 1 to 4 and comparative example 1~3 is tested；
1. watching color；There is appearance, flesh of fish flower is white in peony, matrix.
2. tasted after product obtained above is boiled, and whether resistant to cook
3. testing, how many flesh of fish of per square centimeter on average is flower；
In summary: canned fish made from scheme provided by the present invention, mouthfeel delicacy is oiliness, presss from both sides flower visual effect color
Damp good, resistant to cook, better than canned fish in the prior art.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that are as follows:
A variety of change, modification, replacement and modification, the present invention can be carried out to these embodiments by not departing under the principle of the present invention and objective
Range be defined by the claims and their equivalents.
Claims (10)
1. a kind of flesh of fish canned flower, it is characterised in that: including following components, calculate by weight, the flesh of fish spends 60~70 parts and filling
30~40 parts of material；
The flesh of fish flower includes that following components forms, and is calculated by weight:
35~65 parts of the flesh of fish；0.028~0.055 part of enzyme；0.2~2.4 part of salt；0.015~0.04 part of sodium nitrite；Dairy produce 1
~8 parts；
The fillings includes following components composition, is calculated by weight:
8~35 parts of Fresh Grade Breast；1~10 part of the oil of unsaturated fatty acid；0.1~1.8 part of functional protein concentrate；7~35 parts of water.
2. canned fish according to claim 1, it is characterised in that: including following components, calculate by weight, flesh of fish flower
60~70 parts and 30~40 parts of fillings；
The flesh of fish flower includes that following components forms, and is calculated by weight:
45~55 parts of the flesh of fish；0.038~0.045 part of enzyme；1.2~1.4 parts of salt；0.025~0.03 part of sodium nitrite；Dairy produce 1
~2 parts；
The fillings includes following components composition, is calculated by weight:
18~25 parts of Fresh Grade Breast；3~5 parts of the oil of unsaturated fatty acid；0.8~1.0 part of functional protein concentrate；Water 17~25
Part.
3. canned fish according to claim 1, it is characterised in that: the fillings further includes following components, by weight
It calculates: 1~10 part of starch；0.1~0.5 part of sodium tripolyphosphate；0.05~0.36 part of D-araboascorbic acid sodium；Monosodium glutamate 0.01~
0.40 part；0.01~0.35 part of white pepper powder；0.01~0.35 part of nutmeg powder.
4. canned fish according to claim 3, it is characterised in that: the fillings further includes following components, by weight
It calculates: 5~6 parts of starch；0.2~0.25 part of sodium tripolyphosphate；0.25~0.35 part of D-araboascorbic acid sodium；Monosodium glutamate 0.1~0.2
Part；0.1~0.15 part of white pepper powder；0.1~0.15 part of nutmeg powder.
5. a kind of preparation method of canned fish, it is characterised in that: the following steps are included:
Calculate by weight, weigh the flesh of fish spend 60~70 parts, 30~40 parts of fillings and put into mixer uniform mixing, then take out
Vacuum obtains finished product filling to 0.075~0.085MPa；
Finished product filling is subjected to tinning, sterilization obtains flesh of fish canned flower.
6. preparation method according to claim 5, it is characterised in that: the making step of the flesh of fish flower is as follows:
The high-quality flesh of fish is selected, and is rubbed for use, enzyme, salt and sodium nitrite are placed into dissolution in water and obtain solution, the fish after rubbing
Meat is stirred under vacuum with dairy produce and solution, is dispensed after stirring, and box material is obtained, and box material is placed in 0~4 DEG C and stands formation
Block material, then flesh of fish flower is gone out by meat grinder process.
7. preparation method according to claim 6, it is characterised in that: the high-quality flesh of fish is selected, with the meat grinder of 10mm orifice plate
It rubs stand-by；
Box material is placed on to stand in 0~4 DEG C and forms block material, then flesh of fish flower is gone out by the meat grinder process of 8mm orifice plate.
8. preparation method according to claim 5, it is characterised in that: the block material goes out the flesh of fish by meat grinder process
During flower, temperature is controlled at 1~12 DEG C, and preferably 5~8 DEG C.
9. preparation method according to claim 5, it is characterised in that: the making step of the fillings is as follows:
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Be added into cutmixer functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper powder,
Nutmeg powder, which continues to cut, to be mixed 1~5 minute, is eventually adding starch uniform mixing and is obtained fillings.
10. preparation method according to claim 9, it is characterised in that: the making step of the fillings is as follows:
The oil of Fresh Grade Breast, unsaturated fatty acid is added to cut into cutmixer and is mixed to exquisiteness without granular sensation；
Be added into cutmixer functional protein concentrate, water, sodium tripolyphosphate, D-araboascorbic acid sodium, monosodium glutamate, white pepper powder,
Nutmeg powder, which continues to cut, to be mixed 2.5~3 minutes, is eventually adding starch uniform mixing and is obtained fillings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910731525.5A CN110338369A (en) | 2019-08-08 | 2019-08-08 | A kind of flesh of fish canned flower and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910731525.5A CN110338369A (en) | 2019-08-08 | 2019-08-08 | A kind of flesh of fish canned flower and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338369A true CN110338369A (en) | 2019-10-18 |
Family
ID=68184442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
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| Country | Link |
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2019
- 2019-08-08 CN CN201910731525.5A patent/CN110338369A/en active Pending
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| CN104286896A (en) * | 2014-10-11 | 2015-01-21 | 上海梅林(荣成)食品有限公司 | Canned fish luncheon meat and preparing method thereof |
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| CN106942646A (en) * | 2017-04-17 | 2017-07-14 | 集美大学 | A kind of canned fish processing method for keeping the flesh of fish complete |
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Application publication date: 20191018 |