CN110897105A - Processing method of minced fillet food compounded by vegetable grains and minced fillet - Google Patents
Processing method of minced fillet food compounded by vegetable grains and minced fillet Download PDFInfo
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- 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 2
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- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing minced fillet food by compounding vegetable grains and minced fillet, which relates to the field of food and comprises the following steps: 1) pretreating raw materials; 2) fish meat collection and fishy smell removal; 3) fine filtering, dewatering and quick freezing; 4) chopping and mixing; 5) molding; 6) gelation; 7) curing; 8) packaging and warehousing; the minced fillet food is prepared by taking fresh minced fillet as a raw material, adding soybean protein isolate, cassava modified starch, egg white, egg liquid, TG enzyme, vegetable grains, coarse cereals, seasonings and ozone water, chopping, mixing and forming; wrapping the formed minced fillet food with bread crumbs, and frying to prepare the minced fillet food with the bread crumbs; the invention has the characteristics of rich nutrition, good elasticity and good taste.
Description
Technical Field
The invention relates to the field of food, in particular to a processing method of minced fillet food compounded by vegetable grains and minced fillet.
Background
Aquatic products in China are rich in resources, the yield is first in the world, and the aquatic products are rich in nutrition, delicious in taste and easy to digest and absorb by human bodies. The freshwater fish in China has rich resources, but the low-value freshwater fish such as silver carp has more thorns and heavy fishy smell, and is not popular with consumers. The low-value freshwater fish is used as a raw material, and the minced fillet product is processed, so that the problem of comprehensive utilization of the low-value freshwater fish can be effectively solved.
The minced fillet product is a gelatinous food with certain elasticity which is formed by taking fresh minced fillets or frozen minced fillets as raw materials, adding auxiliary materials such as salt and the like, and carrying out processes such as kneading, molding, gelation and the like. Such as seafood products like fish cakes, fish balls, simulated crab legs, and simulated shellfish. The minced fillet product has the characteristics of high functional protein content, low fat content, high nutritional value, delicious taste and the like, can meet the requirements of different consumers, and improves the economic value of aquatic products.
As is well known, vegetable, grain and some dried fruits have high nutritive value, and contain various vitamins, dietary fibers, calcium, phosphorus, potassium, magnesium and other mineral substances required by human bodies, so that the functions of intestinal tracts of human bodies can be adjusted, the intestinal motility is enhanced, and the secretion of digestive juice is promoted. At present, a plurality of foods made by mixing vegetables and meat, such as corn ham sausages, are very common in the market. The food produced by compounding fruits, vegetables and meat is common, but the food produced by compounding fruits, vegetables and fish is less, and particularly, the food produced by mixing the dried fruits of vegetables and coarse cereals with minced fillet is extremely less.
Disclosure of Invention
The invention aims to provide a preparation method of an environment-friendly ground anti-skid preparation with good anti-skid effect, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; cleaning with ice water at 3-10 deg.C;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by adopting ozone water for 10-30 minutes; rinsing with 5-10 times of water of fish meat volume for 2-5 times, and controlling water temperature at 3-10 deg.C;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled to be 75-85%, and the temperature of the minced fillet is controlled to be 3-10 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 2-10min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish is chopped into a paste shape, uniformly adding a water retention agent, salt and TG enzyme, and chopping; the time of the stage is controlled to be 3-15min, the material temperature is controlled to be 3-10 ℃, and some crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the isolated soy protein, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature, controlling the time to be 3-10min, then adding the vegetable, cereal and coarse cereal composition, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process to be 3-10 ℃, and controlling the temperature by adding ice;
5) molding: forming the chopped and mixed minced fillet into a shape of cake, fish ball, fish cake or fish bean curd on a forming machine;
6) and (3) gelation: gelling the formed minced fillet food in a high-pressure water bath treatment mode, and then cooling and depressurizing for later use to obtain a gelled minced fillet product;
7) curing: putting the gelatinized minced fillet product into a cooking furnace for cooking, then wrapping the cooked minced fillet product, frying to prepare fried food, and cooling;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Further, in the step 2), the concentration of the ozone water is 0.2-0.8mg/L
Further, in step 4), the moisture retention agent is a complex phosphate, and includes: sodium pyrophosphate and sodium tripolyphosphate, and the proportion is 4: 3.
Further, in step 4), the vegetable grain and coarse cereal composition comprises one or more of vegetable pulp, cereal powder, cereal grains or natural dietary fibers.
Further, in the step 4), each 100 parts by mass of the seasoning contains 10 parts of white pepper powder, 5 parts of monosodium glutamate, 40 parts of ginger, 10 parts of salt, 20 parts of spice, 10 parts of cooking wine and 5 parts of white vinegar.
Further, in the step 6), the pressure of the high-pressure water bath treatment is 300-400MPa, and the temperature of the water bath is 35-40 ℃.
Further, in the step 7), the minced fillet food needs to be wrapped with egg liquid and then wrapped with bread crumbs before being fried.
Further, in the step 7), the curing temperature is 90-120 ℃ and the curing time is 15-20 minutes; the frying temperature is 150-160 ℃, and the time is 50-60 s.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention provides the minced fillet food which is formed by the vegetable grains and the minced fillet, so that the nutritive value of the minced fillet product is improved, the variety of the minced fillet food is enriched, and the selectivity of consumers is increased.
2. The invention improves the gelation degree of the minced fillet product and improves the taste of the minced fillet product by the high-pressure water bath and the TG enzyme adding mode.
3. According to the invention, the egg liquid and the bread crumbs are used for processing the minced fillet product before frying, so that the moisture of the minced fillet product is locked, and the minced fillet product has better taste.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
A processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; the cleaning is carried out by using ice water, and the water temperature is controlled at 3 ℃;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by using ozone water with the ozone content of 0.2mg/L for 30 minutes; rinsing with 5 times of water at 3 deg.C for 2 times;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled at 75%, and the temperature of the minced fillet is controlled at 3 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 2min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish meat is chopped and mixed into a paste dough, 0.05 part by mass of a water retention agent, 5 parts by mass of salt and 0.1 part by mass of TG enzyme are uniformly added and chopped; the time of the stage is controlled to be 3min, the material temperature is controlled to be 3 ℃, and a certain amount of crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the isolated soy protein, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature for 3min, adding the spinach juice, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process at 3 ℃ by adding ice; the proportioned minced fillet food contains the following components in 100 parts by mass: 30 parts of minced fillet, 1 part of isolated soy protein, 8 parts of cassava modified starch, 5 parts of egg white, 0.05 part of water retention agent, 30 parts of vegetable, grain and coarse cereals, 5 parts of flavoring and 0.1 part of TG enzyme;
5) molding: forming the chopped and mixed minced fillet into a cake shape on a forming machine;
6) and (3) gelation: adjusting the pressure of the container in a constant-temperature high-pressure water bath kettle of the formed minced fillet to 300MPa, the temperature of the water bath is 40 ℃, the time of the water area is 30min, and freezing and storing the minced fillet at a low temperature after the water bath;
7) curing: putting the gelatinized minced fillet into a cooking furnace for cooking, wherein the cooking temperature is 90 ℃ and the cooking time is 20 minutes; then, coating minced fillet food by using egg liquid and bread crumbs in sequence; finally putting into a frying machine to prepare fried food, wherein the frying temperature is 160 ℃, and the frying time is 50 s; cooling after frying;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Example 2
A processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; the cleaning is carried out by using ice water, and the water temperature is controlled at 3 ℃;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by using ozone water with the ozone content of 0.8mg/L for 10 minutes; then rinsing for 5 times by adopting water with the volume 2 times of the weight of the fish meat, and controlling the water temperature at 10 ℃;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled at 85%, and the temperature of the minced fillet is controlled at 10 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 10min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish meat is chopped and mixed into a paste dough, 0.4 part by mass of a water retention agent, 5 parts by mass of salt and 0.3 part by mass of TG enzyme are uniformly added and chopped; the time of the stage is controlled to be 10min, the material temperature is controlled to be 10 ℃, and a certain amount of crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the soybean protein isolate, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature for 3min, adding the sweet potato powder, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process at 3 ℃ by adding ice; the proportioned minced fillet food contains the following components in 100 parts by mass: 50 parts of minced fillet, 3 parts of soybean protein isolate, 15 parts of cassava modified starch, 15 parts of egg white, 0.4 part of water retention agent, 10 parts of vegetable, grain and coarse cereals, 1 part of seasoning and 0.3 part of TG enzyme
5) Molding: forming the chopped and mixed minced fillet into a fish ball shape on a forming machine;
6) and (3) gelation: adjusting the pressure of a container in a constant-temperature high-pressure water bath pot of the formed minced fillet to 400MPa, the temperature of the water bath to 35 ℃, the time of the water area to be 30min, and freezing and storing the minced fillet at a low temperature after the water bath;
7) curing: putting the gelatinized minced fillet into a cooking furnace for cooking, wherein the cooking temperature is 120 ℃, and the cooking time is 15 minutes; then, coating minced fillet food by using egg liquid and bread crumbs in sequence; finally putting into a frying machine to prepare fried food, wherein the frying temperature is 150 ℃, and the frying time is 60 s; cooling after frying;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Example 3
A processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; the cleaning is carried out by using ice water, and the water temperature is controlled at 5 ℃;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by using ozone water with the ozone content of 0.5mg/L for 15 minutes; then rinsing for 5 times by adopting water with the volume 3 times of the weight of the fish meat, and controlling the water temperature at 5 ℃;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled at 85%, and the temperature of the minced fillet is controlled at 5 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 5min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish meat is chopped and mixed into a paste dough, 0.4 part by mass of a water retention agent, 5 parts by mass of salt and 0.3 part by mass of TG enzyme are uniformly added and chopped; the time of the stage is controlled to be 10min, the material temperature is controlled to be 5 ℃, and a certain amount of crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the soybean protein isolate, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature for 3min, adding the corn kernels, chopping, mixing uniformly, and finally adding the seasoning, wherein the temperature in the whole process is controlled at 3 ℃, and the temperature is controlled by adding ice; the proportioned minced fillet food contains the following components in 100 parts by mass: 50 parts of minced fillet, 3 parts of soybean protein isolate, 10 parts of cassava modified starch, 11 parts of egg white, 0.4 part of water retention agent, 20 parts of vegetable, grain and coarse cereals, 5 parts of seasoning and 0.2 part of TG enzyme
5) Molding: forming the chopped and mixed minced fillet into a fish cake shape on a forming machine;
6) and (3) gelation: adjusting the pressure of a container in a constant-temperature high-pressure water bath pot of the formed minced fillet to 300MPa, the temperature of the water bath to 35 ℃, the time of the water area to be 30min, and freezing and storing the minced fillet at a low temperature after the water bath;
7) curing: putting the gelatinized minced fillet into a cooking furnace for cooking, wherein the cooking temperature is 120 ℃, and the cooking time is 15 minutes; then, coating minced fillet food by using egg liquid and bread crumbs in sequence; finally putting into a frying machine to prepare fried food, wherein the frying temperature is 150 ℃, and the frying time is 60 s; cooling after frying;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Example 4
A processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; the cleaning is carried out by using ice water, and the water temperature is controlled at 5 ℃;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by using ozone water with the ozone content of 0.5mg/L for 15 minutes; then rinsing for 5 times by adopting water with the volume 3 times of the weight of the fish meat, and controlling the water temperature at 5 ℃;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled at 85%, and the temperature of the minced fillet is controlled at 5 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 5min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish meat is chopped and mixed into a paste dough, 0.4 part by mass of a water retention agent, 5 parts by mass of salt and 0.3 part by mass of TG enzyme are uniformly added and chopped; the time of the stage is controlled to be 10min, the material temperature is controlled to be 5 ℃, and a certain amount of crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the soybean protein isolate, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature for 3min, adding the natural dietary fiber, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process at 3 ℃ by adding ice; the proportioned minced fillet food contains the following components in 100 parts by mass: 50 parts of minced fillet, 3 parts of soybean protein isolate, 10 parts of cassava modified starch, 11 parts of egg white, 0.4 part of water retention agent, 20 parts of vegetable, grain and coarse cereals, 5 parts of seasoning and 0.2 part of TG enzyme
5) Molding: forming the chopped and mixed minced fillet into a fish bean curd shape on a forming machine;
6) and (3) gelation: adjusting the pressure of a container in a constant-temperature high-pressure water bath pot of the formed minced fillet to 300MPa, the temperature of the water bath to 35 ℃, the time of the water area to be 30min, and freezing and storing the minced fillet at a low temperature after the water bath;
7) curing: putting the gelatinized minced fillet into a cooking furnace for cooking, wherein the cooking temperature is 120 ℃, and the cooking time is 15 minutes; then, coating minced fillet food by using egg liquid and bread crumbs in sequence; finally putting into a frying machine to prepare fried food, wherein the frying temperature is 150 ℃, and the frying time is 60 s; cooling after frying;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Example 5
A processing method of minced fillet food compounded by vegetable grains and minced fillets comprises the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; the cleaning is carried out by using ice water, and the water temperature is controlled at 4 ℃;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by adopting ozone water with the ozone content of 0.4g/L, rinsing for 18min by using water with the volume 3 times of the weight of the fish meat for 5 times, and controlling the water temperature to be 4 ℃;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled at 80%, and the temperature of the minced fillet is controlled at 5 ℃; and (5) performing low-temperature freezing storage after metal detection and quick freezing.
4) Chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 5min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish meat is chopped and mixed into a paste dough, uniformly adding 0.2 part by mass of a water retention agent, 5 parts by mass of salt and 0.2 part by mass of TG enzyme, and chopping; the time of the stage is controlled to be 10min, the material temperature is controlled to be 5 ℃, and a certain amount of crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the soybean protein isolate, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature for 5min, adding the natural dietary fiber, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process at 4 ℃ by adding ice; the proportioned minced fillet food contains the following components in 100 parts by mass: 50 parts of minced fillet, 3 parts of soybean protein isolate, 10 parts of cassava modified starch, 11 parts of egg white, 0.4 part of water retention agent, 20 parts of vegetable, grain and coarse cereals, 5 parts of seasoning and 0.2 part of TG enzyme
5) Molding: forming the chopped and mixed minced fillet into a fish bean curd shape on a forming machine;
6) and (3) gelation: adjusting the pressure of the container in a constant-temperature high-pressure water bath pot of the formed minced fillet to 350MPa, the temperature of the water bath is 35 ℃, the time of the water area is 30min, and freezing and storing the minced fillet at a low temperature after the water bath;
7) curing: putting the gelatinized minced fillet into a cooking furnace for cooking at 100 ℃ for 18 minutes; then, coating minced fillet food by using egg liquid and bread crumbs in sequence; finally putting into a frying machine to prepare fried food, wherein the frying temperature is 150 ℃, and the frying time is 60 s; cooling after frying;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
Comparative example
The prior processing method of the minced fillet food is specifically the processing method of the minced fillet food disclosed in Chinese patent CN 102687870A.
Performance testing
The ground anti-slip preparations prepared in examples 1 to 5 and comparative example 1 were subjected to performance testing by evaluating the gelling property of surimi products by a chewing test method and a texture measuring method.
When the texture analyzer is used for measurement, two main indexes are measured, namely the force for the probe of the texture analyzer to puncture the sample to be measured, namely surimi and the gel product thereof, and the distance traveled by the probe when the probe punctures the surimi and the gel product thereof. Generally, in use, the product of breaking force and dent depth is generally used to indicate that the strong and weak breaking force of the gel is an indicator of the gel tightness of the surimi, and if the breaking force of the surimi and the product is higher, the gel tightness is better; the depth of the depression is a mark of the gel binding property of the surimi and the products thereof, and the larger the breaking distance of the surimi and the gel thereof is, the better the binding property of the gel is.
The chewing test was conducted by cutting the test sample into a sheet having a thickness of about 5mm and performing the test by a 10-point method by 3 or more skilled tasters. The comfort felt by the evaluator when chewing the sample is taken as a main point for inspection, the taste is judged to be good or bad, and the scoring result is quantified according to the scoring standard in table 1.
TABLE 1 chewing experiment Scoring standards
| Scoring | Strength of elasticity | Scoring | Strength of elasticity |
| 10 | Extremely strong | 5 | Slightly weaker |
| 9 | Is very strong | 4 | Weak (weak) |
| 8 | High strength | 3 | Very weak |
| 7 | Is a little stronger | 2 | Extremely weak |
| 6 | General purpose | 1 | Break immediately after being hit |
The data in the table 2 show that the method for processing the minced fillet food can effectively improve the gel property of the minced fillet food, and the data comparison between the examples and the comparative examples shows that the method can effectively improve the elasticity and the mouthfeel of the minced fillet food.
TABLE 2 Experimental results of examples and comparative examples
| Experimental group | General sensory score | Hardness g | Elasticity |
| Example 1 | 7.1 | 4688 | 0.83 |
| Example 2 | 8.6 | 4660 | 0.91 |
| Example 3 | 7.5 | 4756 | 0.83 |
| Example 4 | 7.7 | 4725 | 0.85 |
| Example 4 | 7.6 | 4756 | 0.84 |
| Comparative example | 6.6 | 4740 | 0.75 |
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (9)
1. A processing method of minced fillet food compounded by vegetable grains and minced fillets is characterized by comprising the following steps:
1) pretreatment of raw materials: selecting fresh fish with good quality, removing heads, scales, viscera, black membranes and tail fins, and cleaning to obtain fish flesh containing thorns; cleaning with ice water at 3-10 deg.C;
2) fish meat collection and fishy smell removal: collecting fish meat from fish meat containing bones by using a meat collecting machine to obtain fish meat without bones; then, removing fishy smell by adopting ozone water for 10-30 minutes; rinsing with 5-10 times of water of fish meat volume for 2-5 times, and controlling water temperature at 3-10 deg.C;
3) fine filtering, dehydrating and quick-freezing: fine filtering with a fine filter, and dehydrating to form minced fillet, wherein the water content of the minced fillet is controlled to be 75-85%, and the temperature of the minced fillet is controlled to be 3-10 ℃; freezing and storing at low temperature after metal detection and quick freezing;
4) chopping:
(1) empty chopping: adding the processed minced fillet into a high-speed chopping and mixing machine, chopping for 2-10min, and fully and uniformly mixing the minced fillet into a paste;
(2) salt chopping: after the fish is chopped into a paste shape, uniformly adding a water retention agent, salt and TG enzyme, and chopping; the time of the stage is controlled to be 3-15min, the material temperature is controlled to be 3-10 ℃, and some crushed ice is added to reduce the chopping temperature;
(3) flavor-enhancing cutting: after the salt is chopped, sequentially adding the isolated soy protein, the egg white and the cassava modified starch, chopping, mixing uniformly, simultaneously adding a certain amount of crushed ice to reduce the temperature, controlling the time to be 3-10min, then adding the vegetable, cereal and coarse cereal composition, chopping, mixing uniformly, finally adding the seasoning, controlling the temperature in the whole process to be 3-10 ℃, and controlling the temperature by adding ice;
5) molding: forming the chopped and mixed minced fillet into a shape of cake, fish ball, fish cake or fish bean curd on a forming machine;
6) and (3) gelation: gelling the formed minced fillet food in a high-pressure water bath treatment mode, and then cooling and depressurizing for later use to obtain a gelled minced fillet product;
7) curing: putting the gelatinized minced fillet product into a cooking furnace for cooking, then wrapping the cooked minced fillet product, frying to prepare fried food, and cooling;
8) packaging and warehousing: and sterilizing the fried minced fillet food, packaging, and then warehousing and freezing.
2. The method for processing a minced fillet food by combining a vegetable, grain and minced fillet as claimed in claim 1, wherein the concentration of the ozone water in the step 2) is 0.2 to 0.8 mg/L.
3. The method for processing a minced fillet food comprising a combination of vegetable grains and minced fillet as claimed in claim 2, wherein: in step 4), the water retention agent is a compound phosphate, and comprises: sodium pyrophosphate and sodium tripolyphosphate, and the proportion is 4: 3.
4. The method for processing the minced fish food compounded by vegetable grains and minced fish according to claim 3, wherein in the step 4), the vegetable grain and coarse cereal composition comprises one or more of vegetable pulp, cereal powder, cereal grains or natural dietary fibers.
5. The processing method of a minced fillet food consisting of a combination of vegetable, grain and minced fillet as claimed in claim 4, wherein in the step 4), the seasoning comprises 10 parts by mass of white pepper powder, 5 parts by mass of monosodium glutamate, 40 parts by mass of ginger, 10 parts by mass of salt, 20 parts by mass of spice, 10 parts by mass of cooking wine and 5 parts by mass of white vinegar per 100 parts by mass of the seasoning.
6. The method for processing the minced fillet food by compounding the vegetable, grain and minced fillet as claimed in any one of claims 1 to 5, wherein the pressure of the high-pressure water bath treatment in the step 5) is 300-400MPa, and the temperature of the water bath is 35-40 ℃.
7. The method for processing the minced fillet food by combining the vegetable grain and the minced fillet as claimed in any one of claims 1 to 5, wherein the minced fillet food in the step 7) is coated with egg liquid and then coated with bread crumbs before being fried.
8. The method for processing the minced fillet food by compounding the vegetable, the grain and the minced fillet as claimed in any one of claims 1 to 5, wherein the curing temperature is 90 to 120 ℃ and the curing time is 15 to 20 minutes; the frying temperature is 150-160 ℃, and the time is 50-60 s.
9. A minced fillet food processed by the minced fillet food processing method of compounding the vegetable grain and the minced fillet according to any one of claims 1 to 8, which is characterized by comprising the following components in parts by weight: 30-50 parts of minced fillet, 1-3 parts of soybean protein isolate, 8-15 parts of cassava modified starch, 5-15 parts of egg white, 0.05-0.4 part of water retention agent, 10-30 parts of vegetable grain and coarse cereals, 1-5 parts of seasoning, 10-40 parts of water and 0.1-0.3 part of TG enzyme.
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