CN111109513A - Imitated lobster steak and manufacturing method thereof - Google Patents
Imitated lobster steak and manufacturing method thereof Download PDFInfo
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- CN111109513A CN111109513A CN201911404114.1A CN201911404114A CN111109513A CN 111109513 A CN111109513 A CN 111109513A CN 201911404114 A CN201911404114 A CN 201911404114A CN 111109513 A CN111109513 A CN 111109513A
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- 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
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The invention discloses a lobster-imitated steak which is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and is characterized by further comprising color paste in parts by mass: the outer fish meat pulp wrapper is prepared from the following components in parts by weight: 55-65 parts of minced fillet, 10-15 parts of potato starch, 0.2-0.4 part of phosphate, 0.15-0.25 part of glutamine transaminase, 1.8-2.0 parts of sodium alginate, 1.2-1.4 parts of white granulated sugar and 1.4-1.6 parts of monosodium glutamate; the inner-layer stuffing is prepared from the following components in parts by weight: 30-40 parts of chicken breast meat, 30-40 parts of chicken skin, 15-25 parts of pork neck meat, 1.3-1.7 parts of garlic, 0.3-0.5 part of phosphate, 0.25-0.35 part of glutamine transaminase, 1.7-1.9 parts of salt, 1.5-1.7 parts of trehalose, 1.4-1.6 parts of monosodium glutamate, 1.2-1.4 parts of rice wine and 0.10-0.12 part of white pepper powder; the color paste is prepared from the following components in parts by weight: 15-25 parts of minced fillet, 8-12 parts of potato starch, 0.1-0.2 part of phosphate, 0.8-1.0 part of salt and 1.0-1.2 parts of compound colorant. The lobster-like steak skin Q obtained by the invention is smooth, the stuffing soup is rich, the appearance is attractive, and the color is not easy to fade.
Description
Technical Field
The invention relates to the technical field of production of quick-frozen foods, in particular to a lobster-like steak and a preparation method thereof.
Background
With the improvement of living standard of people, the requirements of people on food are not only restricted to eating and good eating, but also pay more attention to the nutrition and health of diet. According to the invention, fish, chicken and pork are reasonably matched, so that the layers of delicious taste of the fish, the chicken and the pork are mutually fused, the nutrition is comprehensive, the taste of the outer skin of the product is elastic and smooth, the soup of the inner stuffing is rich, and the fragrance is sufficient.
The lobster-imitated steak produced industrially in the market at present generally has the problems that the color is easy to fade when the lobster-imitated steak is cooked after being refrigerated, the stuffing soup is not juicy enough, the lobster-imitated steak is dried and has firewood when being chewed in the mouth, and the taste is not fragrant enough, so that a solution is urgently needed to be found, the lobster-imitated steak which is attractive in appearance, difficult to fade, juicy in stuffing and strong in fragrance is provided, and the delicious food can be enjoyed by more people.
Disclosure of Invention
The invention aims to solve the technical problem of providing an imitation lobster steak and a manufacturing method thereof.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the lobster-imitated steak is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and also comprises color paste in parts by mass:
the outer fish meat pulp wrapper is prepared from the following components in parts by weight: 55-65 parts of minced fillet, 10-15 parts of potato starch, 0.2-0.4 part of phosphate, 0.15-0.25 part of glutamine transaminase, 1.8-2.0 parts of sodium alginate, 1.2-1.4 parts of white granulated sugar and 1.4-1.6 parts of monosodium glutamate;
the inner-layer stuffing is prepared from the following components in parts by weight: 30-40 parts of chicken breast meat, 30-40 parts of chicken skin, 15-25 parts of pork neck meat, 1.3-1.7 parts of garlic, 0.3-0.5 part of phosphate, 0.25-0.35 part of glutamine transaminase, 1.7-1.9 parts of salt, 1.5-1.7 parts of trehalose, 1.4-1.6 parts of monosodium glutamate, 1.2-1.4 parts of rice wine and 0.10-0.12 part of white pepper powder;
the color paste is prepared from the following components in parts by weight: 15-25 parts of minced fillet, 8-12 parts of potato starch, 0.1-0.2 part of phosphate, 0.8-1.0 part of salt and 1.0-1.2 parts of compound colorant.
Preferably, the manufacturing method of the imitated lobster steak comprises the following steps:
firstly, preparing an outer fish pulp wrapping:
(1) mincing the minced fillet by a meat mincer with an 8mm pore plate for later use;
(2) a, putting minced fillet, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding sodium alginate, and chopping at 3400 and 3800 rpm for 2-3 minutes;
c. adding ice water, white granulated sugar and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
d. adding potato starch, and chopping at 3400 and 3800 rpm for 1-2 min.
Secondly, preparing stuffing for the inner layer core:
(1) grinding the half-thawed chicken breast with the central temperature of-2 to 2 ℃ by using a meat grinder with a 8mm screen plate for later use; grinding the frozen chicken skin and the frozen pork neck meat by a meat grinder with a 8mm screen plate for later use;
(2) a, placing chicken breast, garlic, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding ice water, rice wine, salt, trehalose and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
c. adding chicken skin and pork neck, and chopping for 1 minute at 1600-.
Thirdly, preparing color paste:
(1) freezing and mincing the minced fillet for one time for later use by using a meat mincer with an 8mm pore plate;
(2) a, putting minced fillet, semi-frozen water and phosphate into a chopping mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding the other half of ice water and salt, and chopping for 2-3 minutes at 3400-;
c. adding potato starch and a compound coloring agent, and chopping for 2-3 minutes at 3800 revolutions per minute by 3400-.
Fourthly, forming and coloring:
the artificial lobster steak comprises the following components in percentage by weight:
(1) transferring 55-60% of the outer layer fish pulp wrapping material into a lobster-imitating forming machine;
(2) transferring 30-35% of the inner stuffing to a lobster-like forming machine;
(3) transferring 5-10% of the color paste into a lobster-imitating row forming machine;
(4) preparing a finished product by using a lobster-imitated forming machine;
the material temperature in the above preparation method is lower than 10 ℃.
And then sequentially carrying out stewing, cooling, quick freezing, weighing, packaging, metal detection, boxing, warehousing, refrigerating and storing.
Preferably, in the molding and coloring steps, after the lobster imitation row is molded, the color paste is red color strips on the surface and is arranged alternately.
Preferably, the compound colorant is prepared by compounding one or more of capsanthin, monascus red pigment or beet red pigment.
Preferably, the preparation method of the monascus red pigment comprises the following steps:
(1) inoculating monascus into a fermentation culture solution, wherein the fermentation temperature is 32-34 ℃, the pH value is adjusted to 6-8, and the fermentation time is 60-90h, so as to obtain a fermentation solution for later use;
during the fermentation process, the pH value is changed, and the pH value is adjusted to 7.3-7.8, preferably 7.5 at the beginning of the fermentation; after fermenting for 22-26h, the pH is reduced to 6.8-7.2, optimally 7; fermenting for 46-50h, with pH of 6-6.5, preferably 6.5; maintaining the pH until fermentation is complete;
(2) filtering the fermentation liquor prepared in the step (1), acid-washing a monascus red pigment filter cake containing the hypha and insoluble water, dissolving the filter cake into an organic solvent, adding a proper amount of glutamic acid into the solvent at the same time, adjusting the pH value to 9-11, stirring and filtering, allowing the filtrate to pass through an ion exchange resin capable of removing the residual glutamic acid, removing metal impurities in the filtrate, and filtering to obtain scarlet red monascus red pigment filtrate containing water-soluble monascus red pigment for later use;
(3) and (3) carrying out spray drying on the monascus red pigment filtrate obtained in the step (2) to obtain purple black modified monascus red pigment powder.
Preferably, the capsanthin, monascus or betalain is used by adopting a water-soluble part.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the final product of the invention comprises an outer layer fish paste wrapper, an inner layer stuffing and color strips formed by color paste, not only has beautiful appearance, but also has smooth outer skin Q elasticity and rich inner stuffing soup;
2. when the outer layer fish pulp wrapping is manufactured, the sodium alginate is adopted, the concentrated solution, the gel forming and the film forming capabilities of the sodium alginate are utilized, and the high-gluten flour is matched, so that the outer skin of the artificial lobster meat wrapping is obviously increased in viscosity, is prevented from becoming crisp, is boiling-resistant, bubble-resistant, non-sticky, strong in gluten force, high in toughness, fine and smooth in taste and chewy, and can achieve the purpose of Q elasticity when the artificial lobster meat is eaten;
3. when the inner-layer core-wrapped stuffing is prepared, the trehalose is adopted to replace white granulated sugar or sucrose in the traditional process, has mild and refreshing sweetness and proper sweetness, can well prevent protein from being denatured during freezing, high temperature or drying, can effectively protect the natural structure of protein molecules, keeps the flavor and the texture of food unchanged, and simultaneously locks water in food materials by matching with phosphate, so that the imitated lobster steaks can achieve juicy eating effect when being eaten;
4. when the color paste is prepared, the capsanthin, the monascus red pigment or the beet red pigment is used as the main coloring component in the color paste, so that the coloring effect is remarkable, and the potato starch, the minced fillet and the phosphate are combined, so that the red color strip formed by the color paste on the surface of the imitated lobster cutlet has the characteristics of bright color and luster and no discoloration after long-time boiling;
the lobster-like steak skin Q obtained by the invention is smooth, the stuffing soup is rich, the appearance is attractive, and the color is not easy to fade.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1
The lobster-imitated steak is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and also comprises color paste in parts by mass:
the outer fish meat pulp wrapper is prepared from the following components in parts by weight: 55 parts of minced fillet, 10 parts of potato starch, 0.2 part of phosphate, 0.15 part of glutamine transaminase, 1.8 parts of sodium alginate, 1.2 parts of white granulated sugar and 1.4 parts of monosodium glutamate;
the inner-layer stuffing is prepared from the following components in parts by weight: 30 parts of chicken breast meat, 30 parts of chicken skin, 15 parts of pork neck meat, 1.3 parts of garlic, 0.3 part of phosphate, 0.25 part of glutamine transaminase, 1.7 parts of salt, 1.5 parts of trehalose, 1.4 parts of monosodium glutamate, 1.2 parts of rice wine and 0.10 part of white pepper powder;
the color paste is prepared from the following components in parts by weight: 15 parts of minced fillet, 8 parts of potato starch, 0.1 part of phosphate, 0.8 part of salt and 1.0 part of compound colorant.
Example 2
The lobster-imitated steak is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and also comprises color paste in parts by mass:
the outer fish meat pulp wrapper is prepared from the following components in parts by weight: 60 parts of minced fillet, 12.5 parts of potato starch, 0.3 part of phosphate, 0.2 part of glutamine transaminase, 1.9 parts of sodium alginate, 1.3 parts of white granulated sugar and 1.5 parts of monosodium glutamate;
the inner-layer stuffing is prepared from the following components in parts by weight: 35 parts of chicken breast meat, 35 parts of chicken skin, 20 parts of pig neck meat, 1.5 parts of garlic, 0.4 part of phosphate, 0.3 part of glutamine transaminase, 1.8 parts of salt, 1.6 parts of trehalose, 1.5 parts of monosodium glutamate, 1.3 parts of rice wine and 0.11 part of white pepper powder;
the color paste is prepared from the following components in parts by weight: 20 parts of minced fillet, 10 parts of potato starch, 0.15 part of phosphate, 0.9 part of salt and 1.1 part of compound colorant.
Example 3
The lobster-imitated steak is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and also comprises color paste in parts by mass:
the outer fish meat pulp wrapper is prepared from the following components in parts by weight: minced fillet 65, potato starch 15, phosphate 0.4, glutamine transaminase 0.25, sodium alginate 2.0, white granulated sugar 1.4, monosodium glutamate 1.6;
the inner-layer stuffing is prepared from the following components in parts by weight: 40 parts of chicken breast meat, 40 parts of chicken skin, 25 parts of pork neck meat, 1.7 parts of garlic, 0.5 part of phosphate, 0.35 part of glutamine transaminase, 1.9 parts of salt, 1.7 parts of trehalose, 1.6 parts of monosodium glutamate, 1.4 parts of rice wine and 0.12 part of white pepper powder;
the color paste is prepared from the following components in parts by weight: 25 parts of minced fillet, 12 parts of potato starch, 0.2 part of phosphate, 1.0 part of salt and 1.2 parts of compound colorant.
The manufacturing method of the imitated lobster steak in the embodiment comprises the following steps:
firstly, preparing an outer fish pulp wrapping:
(1) mincing the minced fillet by a meat mincer with an 8mm pore plate for later use;
(2) a, putting minced fillet, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding sodium alginate, and chopping at 3400 and 3800 rpm for 2-3 minutes;
c. adding ice water, white granulated sugar and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
d. adding potato starch, and chopping at 3400 and 3800 rpm for 1-2 min.
Secondly, preparing stuffing for the inner layer core:
(1) grinding the half-thawed chicken breast with the central temperature of-2 to 2 ℃ by using a meat grinder with a 8mm screen plate for later use; grinding the frozen chicken skin and the frozen pork neck meat by a meat grinder with a 8mm screen plate for later use;
(2) a, placing chicken breast, garlic, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding ice water, rice wine, salt, trehalose and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
c. adding chicken skin and pork neck, and chopping for 1 minute at 1600-.
Thirdly, preparing color paste:
(1) freezing and mincing the minced fillet for one time for later use by using a meat mincer with an 8mm pore plate;
(2) a, putting minced fillet, semi-frozen water and phosphate into a chopping mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding the other half of ice water and salt, and chopping for 2-3 minutes at 3400-;
c. adding potato starch and a compound coloring agent, and chopping for 2-3 minutes at 3800 revolutions per minute by 3400-.
Fourthly, forming and coloring:
the artificial lobster steak comprises the following components in percentage by weight:
(1) transferring 55-60% of the outer layer fish pulp wrapping material into a lobster-imitating forming machine;
(2) transferring 30-35% of the inner stuffing to a lobster-like forming machine;
(3) transferring 5-10% of the color paste into a lobster-imitating row forming machine;
(4) preparing a finished product by using a lobster-imitated forming machine;
the material temperature in the above preparation method is lower than 10 ℃.
And then sequentially carrying out stewing, cooling, quick freezing, weighing, packaging, metal detection, boxing, warehousing, refrigerating and storing.
The devices used in the present invention are all common devices in the art, and are not described herein again.
The above description is only an exemplary embodiment of the present invention, and is not intended to limit the scope of the present invention. Any equivalent changes and modifications that can be made by one skilled in the art without departing from the spirit and principles of the invention should fall within the protection scope of the invention.
Claims (6)
1. The lobster-imitated steak is prepared from an outer layer fish pulp wrapper and an inner layer stuffing, and is characterized by further comprising color paste in parts by mass:
the outer fish meat pulp wrapper is prepared from the following components in parts by weight: 55-65 parts of minced fillet, 10-15 parts of potato starch, 0.2-0.4 part of phosphate, 0.15-0.25 part of glutamine transaminase, 1.8-2.0 parts of sodium alginate, 1.2-1.4 parts of white granulated sugar and 1.4-1.6 parts of monosodium glutamate;
the inner-layer stuffing is prepared from the following components in parts by weight: 30-40 parts of chicken breast meat, 30-40 parts of chicken skin, 15-25 parts of pork neck meat, 1.3-1.7 parts of garlic, 0.3-0.5 part of phosphate, 0.25-0.35 part of glutamine transaminase, 1.7-1.9 parts of salt, 1.5-1.7 parts of trehalose, 1.4-1.6 parts of monosodium glutamate, 1.2-1.4 parts of rice wine and 0.10-0.12 part of white pepper powder;
the color paste is prepared from the following components in parts by weight: 15-25 parts of minced fillet, 8-12 parts of potato starch, 0.1-0.2 part of phosphate, 0.8-1.0 part of salt and 1.0-1.2 parts of compound colorant.
2. The imitated lobster steak as claimed in claim 1, wherein the manufacturing method comprises the following steps:
firstly, preparing an outer fish pulp wrapping:
(1) mincing the minced fillet by a meat mincer with an 8mm pore plate for later use;
(2) a, putting minced fillet, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding sodium alginate, and chopping at 3400 and 3800 rpm for 2-3 minutes;
c. adding ice water, white granulated sugar and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
d. adding potato starch, and chopping at 3400 and 3800 rpm for 1-2 min.
Secondly, preparing stuffing for the inner layer core:
(1) grinding the half-thawed chicken breast with the central temperature of-2 to 2 ℃ by using a meat grinder with a 8mm screen plate for later use; grinding the frozen chicken skin and the frozen pork neck meat by a meat grinder with a 8mm screen plate for later use;
(2) a, placing chicken breast, garlic, phosphate and glutamine transaminase into a chopper mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding ice water, rice wine, salt, trehalose and monosodium glutamate, and chopping for 2-3 minutes at 3400-;
c. adding chicken skin and pork neck, and chopping for 1 minute at 1600-.
Thirdly, preparing color paste:
(1) freezing and mincing the minced fillet for one time for later use by using a meat mincer with an 8mm pore plate;
(2) a, putting minced fillet, semi-frozen water and phosphate into a chopping mixer, and chopping for 3-4 minutes at 1600-1800 rpm;
b. adding the other half of ice water and salt, and chopping for 2-3 minutes at 3400-;
c. adding potato starch and a compound coloring agent, and chopping for 2-3 minutes at 3800 revolutions per minute by 3400-.
Fourthly, forming and coloring:
the artificial lobster steak comprises the following components in percentage by weight:
(1) transferring 55-60% of the outer layer fish pulp wrapping material into a lobster-imitating forming machine;
(2) transferring 30-35% of the inner stuffing to a lobster-like forming machine;
(3) transferring 5-10% of the color paste into a lobster-imitating row forming machine;
(4) preparing a finished product by using a lobster-imitated forming machine;
the material temperature in the above preparation method is lower than 10 ℃.
And then sequentially carrying out stewing, cooling, quick freezing, weighing, packaging, metal detection, boxing, warehousing, refrigerating and storing.
3. The lobster imitation row according to claim 2, wherein in the forming and coloring steps, after the lobster imitation row is formed, the color paste is in red color strips on the surface and is arranged alternately.
4. The imitated lobster steak as claimed in claim 1 or 2, wherein the compound colorant is prepared by compounding one or more of capsanthin, monascus red pigment or beet red pigment.
5. The imitation lobster steak of claim 3, wherein the monascus red pigment is prepared by the following steps:
(1) inoculating monascus into a fermentation culture solution, wherein the fermentation temperature is 32-34 ℃, the pH value is adjusted to 6-8, and the fermentation time is 60-90h, so as to obtain a fermentation solution for later use;
during the fermentation process, the pH value is changed, and the pH value is adjusted to 7.3-7.8, preferably 7.5 at the beginning of the fermentation; after fermenting for 22-26h, the pH is reduced to 6.8-7.2, optimally 7; fermenting for 46-50h, with pH of 6-6.5, preferably 6.5; maintaining the pH until fermentation is complete;
(2) filtering the fermentation liquor prepared in the step (1), acid-washing a monascus red pigment filter cake containing the hypha and insoluble water, dissolving the filter cake into an organic solvent, adding a proper amount of glutamic acid into the solvent at the same time, adjusting the pH value to 9-11, stirring and filtering, allowing the filtrate to pass through an ion exchange resin capable of removing the residual glutamic acid, removing metal impurities in the filtrate, and filtering to obtain scarlet red monascus red pigment filtrate containing water-soluble monascus red pigment for later use;
(3) and (3) carrying out spray drying on the monascus red pigment filtrate obtained in the step (2) to obtain purple black modified monascus red pigment powder.
6. The imitation lobster steak of claim 3, wherein the capsanthin, monascus or betalain is used in a water-soluble portion.
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