CN110754628B - Dace cake making method - Google Patents
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- CN110754628B CN110754628B CN201911180077.0A CN201911180077A CN110754628B CN 110754628 B CN110754628 B CN 110754628B CN 201911180077 A CN201911180077 A CN 201911180077A CN 110754628 B CN110754628 B CN 110754628B
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- 241000594011 Leuciscus leuciscus Species 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims description 76
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000005457 ice water Substances 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 230000004927 fusion Effects 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 238000007918 intramuscular administration Methods 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- -1 compound phosphate Chemical class 0.000 claims description 2
- 206010016807 Fluid retention Diseases 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 4
- 230000000384 rearing effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000252231 Cyprinus Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 208000010824 fish disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000036630 mental development Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 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
- A23L17/10—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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of aquatic product processing, in particular to a manufacturing method of dace cakes. The manufacturing method of the dace cake is characterized by comprising the following steps of: pretreating, picking meat, cleaning, soaking, controlling water, freezing, slicing, stirring, forming, gelatinizing, heating and boiling, cooling, quick-freezing and packaging. The dace cake prepared by the method maintains the unique toughness of the inherent characters of dace meat, effectively chops fishbone and is convenient to eat.
Description
Technical Field
The invention relates to the field of aquatic product processing, in particular to a manufacturing method of dace cakes.
Background
Dace, commonly known as Tu, xue dace, sinogyrus, cyprinus, and Cypridae. The dace body is prolonged, the abdomen is round, the head is short, the dace is the most common fish in the Zhujiang river basin, and the dace is a daily-life daily-use domestic fish. The dace meat is rich in protein and phosphorus, and is helpful for the physical and mental development of teenagers and children, and people with weak constitution, deficiency of qi and blood and malnutrition can eat more. Although dace is fresh and sweet in taste and rich in nutrition, dace is rich in thorns, and direct cooking and eating affect the mouthfeel.
At present, most of the fish cakes in the market are manufactured in small workshops, fish is taken as a raw material, scales, viscera and bones are removed to form meat slices, then the meat slices are chopped into meat paste, and then the meat paste is pressed into a round cake shape, and the toughness of dace is damaged by manufacturing dace cakes by the method.
Inventive method
The invention aims to provide a manufacturing method of dace cake, which not only maintains the unique toughness of dace meat, but also effectively chops fishbone, and is convenient to eat.
In order to achieve the above purpose, the following technical scheme is adopted:
the manufacturing method of the dace cake is characterized by comprising the following steps of:
1) Pretreatment: taking fresh dace, and removing scales, fish heads and viscera;
2) Meat collection: the knife is arranged along the back of the fish, the fish bone is clung to the knife, and the fish body and the fish bone are peeled off;
3) Cleaning: cleaning the fish body meat by using a cleaning device;
4) Soaking: soaking the cleaned fish body meat in 0-5deg.C ice water for 5-10 min to cool the fish meat;
5) Controlling water: fishing out the fish soaked by ice water, and controlling water for 3-5 minutes;
6) Freezing: storing the dace meat at-18 ℃ for 20-24 hours to freeze the dace meat into a whole;
7) Slicing: placing the fish meat blocks on a slicing machine, slicing into slices with the slice thickness of 2-3mm, and cutting off the intramuscular thorns in the fish meat to enable the dace meat to be in a slice shape;
8) Stirring: putting the dace meat cut into slices into a stirrer, adding a blending liquid prepared from salt, blend oil, a compound water retention agent, glutamine transaminase, carrageenan, tapioca flour, white granulated sugar, chicken essence, pepper powder, dried orange peel powder, xylose, glucose and ice, stirring at a low speed of 60 revolutions per minute, forward stirring for 1 minute, stopping stirring, standing for 5 minutes, and carrying out fusion reaction on the fish meat and the blending liquid; stirring reversely for 1 min, stopping stirring, standing for 5 min, and repeating the steps for a plurality of times until the fish meat and the blending liquid are uniformly mixed; the method comprises the steps of carrying out a first treatment on the surface of the
9) And (3) forming: placing the stirred fish meat into a fish cake forming machine for forming;
10 Gelation): the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is shaped for 20-25 minutes;
11 Heating and boiling: pushing the fish cake into a water tank at 85-90 ℃ for boiling for 10 minutes;
12 Cooling: putting the fish cake into a cooling water tank, and cooling with flowing clear water;
13 Quick-freezing: the fish cake is put into a flat quick-freezing cabinet to be frozen for 3 to 4 hours at a medium speed, so that the central temperature of the fish cake reaches-18 ℃.
14 Packaging.
Further, the raw materials are added during stirring according to the weight percentage: 76.55% of dace meat, 2.31% of salt, 2.5% of blend oil, 0.39% of compound water retention agent, 0.26% of glutamine transaminase, 0.42% of carrageenan, 1.82% of tapioca flour, 0.75% of chicken essence, 0.09% of pepper powder, 0.27% of dried orange peel powder, 0.29% of xylose, 0.26% of glucose and 9.09% of ice.
Further, the compound water retention agent is a compound phosphate.
The invention has the following advantages: the dace cake prepared by the method maintains the unique toughness of the inherent characters of dace meat, effectively chops fishbone and is convenient to eat.
Detailed Description
Preparing dace fish cakes:
1. receiving raw materials: and selecting fresh dace cultivated in an uncontaminated area, wherein the received dace is fresh and has the characteristics of healthy fish body, normal swimming and no fish disease symptoms.
2. Temporary rearing: the oxygenation is started to temporarily cultivate in the temporary rearing pond for 6-12 hours, so that death of the fish is avoided, and the fish filters gill wires and discharges dirt in the temporary rearing process.
3. Descaling: fishing out the fish in the temporary rearing pond in batches according to the processing requirement, sending the fish to a pretreatment room, pouring dace into a scale-removing machine, and removing scales.
4. Removing head, removing viscera, and taking meat:
1) Cutting off the fish head, removing viscera, and scraping off black skin attached to fish meat. Care is taken not to break bile during handling so as not to cause bitterness to the fish meat.
2) The knife is arranged along the back of the fish, the fish bone is closely attached, the fish body and the fish bone are peeled off, the fish bone is not cut off as much as possible, and the fish bone is remained in the fish.
5. Cleaning: the fish body and the meat are cleaned by a meat cleaning matching device, and residual dirty blood, black films, residual fish scales and the like are removed.
6. Soaking in ice water: soaking in ice water at 0-5deg.C for 5-10 min to cool the sliced fish meat.
7. Controlling water: fishing out the sliced fish meat from the ice water tank, and controlling the water for 3-5 minutes.
8. And (5) tray-row freezing: the dace slices are orderly arranged in a stainless steel tray with the length of 30cm multiplied by 20cm multiplied by 6cm, and are placed in a refrigerator with the temperature of minus 18 ℃ for storage for 20 to 24 hours, so that the dace slices are frozen into a whole.
9. Cutting meat: taking out the dace meat pieces from the refrigerator, firstly placing the dace meat pieces on a slicing machine, slicing the dace meat pieces into slices with the slice thickness of 2-3mm, and cutting off the intramuscular thorns in the fish meat to enable the dace meat to be in a slice shape.
10. Stirring: placing the dace meat cut into slices into a stirrer, and adding a blending solution prepared from salt, blend oil, a compound water retention agent, glutamine transaminase, carrageenan, tapioca flour, white granulated sugar, chicken essence, pepper powder, dried orange peel powder, xylose, glucose and ice water. Stirring at a low speed of 60 revolutions per minute, firstly stirring positively for 1 minute, stopping stirring, and then standing for 5 minutes to enable the fish meat and the blending liquid to undergo a fusion reaction; stirring at a low speed in the reverse direction for 1 minute, stopping stirring, standing for 5 minutes, and circulating for multiple times until the fish meat and the blending liquid are uniformly mixed. The process adopts a low-speed and repeated stirring mode, and aims to keep the dace slices as much as possible in a sheet shape and uniformly mix the dace slices with the blending liquid. The weight percentages of the ingredients are shown in the table I.
List one
| Proportioning materials | Content of | Proportioning materials | Content of |
| Dace meat | 76.55％ | Glutamine transaminase | 0.26％ |
| Ice | 9.09％ | Carrageenan gum | 0.42％ |
| Cassava flour | 5.00％ | Pepper powder | 0.09％ |
| Edible salt | 2.31％ | Xylose | 0.29％ |
| Complex phosphate | 0.39％ | Dried orange peel powder | 0.27％ |
| White granulated sugar | 1.82％ | Glucose | 0.26％ |
| Chickens' extract | 0.75％ | Blend oil | 2.5％ |
11. Shaping fish cake:
the stirred dace meat has strong viscosity and plasticity, and is put into a cake forming machine to be pressed into a cake shape meeting the requirements.
12. Gelation:
the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is shaped for 20-25 minutes, so that the elasticity and the water retention of the fish cake are enhanced, and the water temperature cannot exceed 52 ℃. According to the quantity and time of production, the warm water for shaping is replaced.
13. Heating and boiling:
pushing the fish cake into a water tank with the temperature of 85-90 ℃ for boiling for 10 minutes, wherein the water temperature cannot be lower than 82 ℃ so as to avoid loosening the fish cake.
14. And (5) cooling with clear water: and (5) putting the fish cake into a cooling water tank, and cooling with flowing clear water.
15. Quick-freezing: the fish cake discharging tray is put into a flat quick freezing cabinet to be frozen for 3 to 4 hours at a medium speed, so that the center temperature reaches-18 ℃.
16. And (3) disking: and taking the quick-frozen fish cakes out of the cabinet and taking the fish cakes off the dish.
17. Weighing and vacuum packaging: weighing the fish cake, loading into a plastic vacuum packaging bag, and placing into a vacuum machine for vacuumizing, beating and packaging.
18. Boxing: the product is loaded into the carton, and the production information of the product is noted on the carton.
19. And (5) warehousing and storage: and (5) putting the products with the paper boxes into a refrigeration house in time, and keeping the frozen storage at the temperature of minus 18 ℃.
Claims (3)
1. The manufacturing method of the dace cake is characterized by comprising the following steps of:
1) Pretreatment: taking fresh dace, and removing scales, fish heads and viscera;
2) Meat collection: the knife is arranged along the back of the fish, the fish bone is clung to the knife, and the fish body and the fish bone are peeled off;
3) Cleaning: cleaning the fish body meat by using a cleaning device;
4) Soaking: soaking the cleaned fish body meat in 0-5deg.C ice water for 5-10 min to cool the fish meat;
5) Controlling water: fishing out the fish soaked by ice water, and controlling water for 3-5 minutes;
6) Freezing: storing the dace meat at-18 ℃ for 20-24 hours to freeze the dace meat into a whole;
7) Slicing: placing the fish meat blocks on a slicing machine, slicing into slices with the slice thickness of 2-3mm, and cutting off the intramuscular thorns in the fish meat to enable the dace meat to be in a slice shape;
8) Stirring: putting the dace meat cut into slices into a stirrer, adding a blending liquid prepared from salt, blend oil, a compound water retention agent, glutamine transaminase, carrageenan, tapioca flour, white granulated sugar, chicken essence, pepper powder, dried orange peel powder, xylose, glucose and ice, stirring at a low speed of 60 revolutions per minute, forward stirring for 1 minute, stopping stirring, standing for 5 minutes, and carrying out fusion reaction on the fish meat and the blending liquid; stirring reversely for 1 min, stopping stirring, standing for 5 min, and repeating the steps for a plurality of times until the fish meat and the blending liquid are uniformly mixed;
9) And (3) forming: placing the stirred fish meat into a fish cake forming machine for forming;
10 Gelation): the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is shaped for 20-25 minutes;
11 Heating and boiling: pushing the fish cake into a water tank at 85-90 ℃ for boiling for 10 minutes;
12 Cooling: putting the fish cake into a cooling water tank, and cooling with flowing clear water;
13 Quick-freezing: putting the fish cake into a flat quick-freezing cabinet for quick-freezing for 3-4 hours, so that the central temperature of the fish cake reaches-18 ℃;
14 Packaging.
2. The method for producing dace cake according to claim 1, wherein: the mixing ratio of the raw materials added during stirring is as follows: 76.55% of dace meat, 2.31% of salt, 2.5% of blend oil, 0.39% of compound water retention agent, 0.26% of glutamine transaminase, 0.42% of carrageenan, 5.00% of tapioca flour, 1.82% of white granulated sugar, 0.75% of chicken essence, 0.09% of pepper powder, 0.27% of dried orange peel powder, 0.29% of xylose, 0.26% of glucose and 9.09% of ice.
3. The method for producing dace cake according to claim 2, characterized in that: the compound water retention agent is compound phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911180077.0A CN110754628B (en) | 2019-11-27 | 2019-11-27 | Dace cake making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911180077.0A CN110754628B (en) | 2019-11-27 | 2019-11-27 | Dace cake making method |
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| Publication Number | Publication Date |
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| CN110754628A CN110754628A (en) | 2020-02-07 |
| CN110754628B true CN110754628B (en) | 2023-07-25 |
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| CN201911180077.0A Active CN110754628B (en) | 2019-11-27 | 2019-11-27 | Dace cake making method |
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| CN101874639B (en) * | 2009-12-09 | 2012-10-10 | 鞍山嘉鲜农业发展有限公司 | Instant composite fish cake and production method thereof |
| CN102273657A (en) * | 2011-05-31 | 2011-12-14 | 郑州三全食品股份有限公司 | Production method of minced fillet product |
| CN107684048A (en) * | 2017-09-07 | 2018-02-13 | 王小军 | A kind of preparation method of fillet |
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