CN112493427A - Preparation and process of fish bean curd rich in vitamins - Google Patents

Preparation and process of fish bean curd rich in vitamins Download PDF

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Publication number
CN112493427A
CN112493427A CN202011573503.XA CN202011573503A CN112493427A CN 112493427 A CN112493427 A CN 112493427A CN 202011573503 A CN202011573503 A CN 202011573503A CN 112493427 A CN112493427 A CN 112493427A
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fish
tofu
fish tofu
chopping
parts
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陈志华
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Fujian Bishan Food Co ltd
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Fujian Bishan Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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

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Abstract

The invention discloses a preparation method and a process of fish tofu rich in vitamins, which comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing; the invention uses garlic juice, ginger juice and pricklyash peel water for refrigeration after cutting fresh fish meat into blocks and punching holesThe fresh fish is soaked, so that the fishy smell of the fresh fish can be removed, the fishy smell of the finished fish tofu is greatly reduced, the eating feeling of the fish tofu is improved, and the lemon juice and the vitamin B are utilized1The addition of the lemon juice is beneficial to improving the content of vitamins in the finished fish tofu product and the nutritional value of the fish tofu, the addition of the lemon juice improves the fruit flavor of the fish tofu, and the tangerine peel, the folium artemisiae argyi and the citronella grass are utilized to fumigate the fish tofu, so that the flavor of the finished fish tofu product is improved.

Description

Preparation and process of fish bean curd rich in vitamins
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method and a process of fish tofu rich in vitamins.
Background
The fish bean curd is also called fried fish cake, takes fish as main material, is minced into meat paste and matched with other auxiliary materials, is extruded into blocks, is cooked and fried to obtain the fish bean curd, and is favored by consumers because of golden yellow appearance.
The fish tofu is a fish product with golden appearance, is deeply loved by consumers, the fish tofu products on the market are various at present, however, the vitamin content of the fish tofu products on the market is lower, the nutrition balance of the fish tofu products is reduced, meanwhile, the fish tofu products generally have certain fishy smell, the fish tofu does not have a separate fishy smell removing step in the manufacturing process, the fishy smell is larger, the eating feeling of the fish tofu is greatly reduced, the flavor of the fish tofu on the market is relatively weak, and the overall quality of the fish tofu products is reduced.
Disclosure of Invention
The invention aims to provide a preparation method and a process of fish tofu rich in vitamins, which aim to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of fish bean curd rich in vitamins comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing;
wherein in the first step, 80-100 parts of fresh fish meat, 10-12 parts of high gluten starch, 40-50 parts of ice water, 1.5-2 parts of salt, 0.3-0.5 part of cooking wine, 0.25-0.45 part of pepper powder, 0.3-0.5 part of chicken essence, 1-2 parts of garlic juice, 3-5 parts of ginger juice, 10-15 parts of pepper water, 3-5 parts of lemon juice and 0.2-0.5 part of vitamin B are respectively selected according to the parts by weight of the components1Powder;
in the second step, firstly, the fresh fish meat prepared in the first step is cleaned by clear water, blood and black films are removed, residual fishbone is removed, then the fresh fish meat is cut into blocks with the size of 10 multiplied by 10cm by a knife, and finally a plurality of small holes are punched on the surface of the fish meat by steel needles for standby;
adding the fresh fish meat processed in the step two into a container, adding the garlic juice, the ginger juice and the pepper water weighed in the step one into the container, sealing the opening of the container by using a preservative film, and then putting the container into a refrigerating chamber for refrigerating and brewing;
in the fourth step, the fresh fish meat which is refrigerated and soaked in the third step is put into a chopping mixer for high-speed chopping and mixing until the fish meat is chopped and mixed into jelly, then the high-gluten starch and the ice water which are weighed in the first step are added, the chopping and mixing are continued until the paste is bright and sticky, and then the salt, the cooking wine, the pepper powder, the chicken essence, the lemon juice and the vitamin B which are weighed in the first step are added into the chopping mixer1Adding the powder into a chopping mixer, and fully stirring until all the components are uniformly mixed to prepare mixed slurry for later use;
in the fifth step, the mixed slurry prepared in the fourth step is put into a multifunctional forming machine, and then the mixed slurry is injected into a special mold by the multifunctional forming machine for standby;
in the sixth step, a double-layer steamer is taken, clean non-woven gauze is laid on the lower layer of the steamer, then a proper amount of folium artemisiae argyi, dried orange peel and citronella grass are laid on the non-woven gauze, the mold filled in the fifth step is placed on the upper layer of the steamer, then constant-temperature fumigation is carried out by using the steamer, and the semi-finished product of the fish bean curd is prepared for standby after fumigation;
taking the semi-finished product of the fish tofu fumigated at the constant temperature in the step six out of the special mold, cutting the semi-finished product into small pieces with uniform size by using a dicer, cooling and air-drying the cut fish tofu by using a fan, putting the air-dried fish tofu into a fryer, frying the surface of the fried fish tofu to be golden, and fishing out oil;
in the eighth step, the fish tofu subjected to oil leaching in the seventh step is put into a freezing chamber to be frozen quickly when the fish tofu is hot;
in the ninth step, the fish tofu which is frozen quickly in the eighth step is packaged into small bags with uniform weight by a vacuum packaging machine;
and step ten, performing manual inspection on the fish tofu packaged in the step nine, picking out the unpacked and air-leaked bagged fish tofu, and then boxing and warehousing.
According to the technical scheme, in the third step, the soaking and refrigerating time is 20-24h, the refrigerating temperature is 0-4 ℃, and the fish meat is turned over every 4h in the refrigerating process.
According to the technical scheme, in the fourth step, the chopping and mixing machine is a variable-frequency high-speed chopping and mixing machine, the chopping and mixing rotating speed is 4500-.
According to the technical scheme, in the sixth step, the fumigating temperature of the steamer is 80-105 ℃, and the fumigating time is 20-30 min.
According to the technical scheme, in the seventh step, the frying temperature is 135-145 ℃, and the frying time is 30-50 s.
According to the technical scheme, in the eighth step, the quick freezing temperature is-5-0 ℃, and the quick freezing time is 10-20 min.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the fresh fish meat is cut into blocks and punched, and then the garlic juice, the ginger juice and the pepper are used for water cooling and pickling, so that the fishy smell of the fresh fish meat is favorably removed, the fishy smell of the finished fish bean curd is greatly reduced, and the eating feeling of the fish bean curd is improved.
2. The invention uses lemon juice and vitamin B1The addition of the lemon juice is beneficial to improving the content of vitamins in the finished fish tofu product, the nutritional value of the fish tofu is improved, and the fruit flavor of the fish tofu is improved simultaneously by adding the lemon juice.
3. According to the invention, the dried fish tofu is fumigated by using the dried orange peel, the folium artemisiae argyi and the lemongrass, so that the fragrance of the finished fish tofu product is improved, and the quality of the fish tofu product is greatly improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a preparation method of fish bean curd rich in vitamins comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing;
in the first step, 100 parts of fresh fish meat, 12 parts of high gluten starch, 50 parts of ice water, 2 parts of salt, 0.5 part of cooking wine, 0.45 part of pepper, 0.5 part of chicken essence, 1 part of garlic juice, 3 parts of ginger juice, 10 parts of pepper water, 3 parts of lemon juice and 0.2 part of vitamin B are respectively selected according to the parts by weight of the components1Powder;
in the second step, firstly, the fresh fish meat prepared in the first step is cleaned by clear water, blood and black films are removed, residual fishbone is removed, then the fresh fish meat is cut into blocks with the size of 10 multiplied by 10cm by a knife, and finally a plurality of small holes are punched on the surface of the fish meat by steel needles for standby;
adding the fresh fish meat processed in the step two into a container, adding the garlic juice, the ginger juice and the pepper water weighed in the step one into the container, sealing the opening of the container by using a preservative film, putting the container into a refrigerating chamber for refrigerating and soaking, wherein the time for soaking and refrigerating is 20-24 hours, the refrigerating temperature is 0-4 ℃, and the fish meat is turned over every 4 hours in the refrigerating process;
in the fourth step, the fresh fish meat which is refrigerated and soaked in the third step is put into a chopping mixer for high-speed chopping and mixing until the fish meat is chopped and mixed into jelly, then the high-gluten starch and the ice water which are weighed in the first step are added, the chopping and mixing are continued until the paste is bright and sticky, and then the salt, the cooking wine, the pepper powder, the chicken essence, the lemon juice and the vitamin B which are weighed in the first step are added into the chopping mixer1Adding the powder into a chopping mixer, fully stirring until all components are uniformly mixed to prepare mixed slurry for later use, wherein the chopping mixer is a variable-frequency high-speed chopping mixer, the chopping speed is 4500-;
in the fifth step, the mixed slurry prepared in the fourth step is put into a multifunctional forming machine, and then the mixed slurry is injected into a special mold by the multifunctional forming machine for standby;
taking a double-layer steamer, laying clean non-woven gauze on the lower layer of the steamer, then laying a proper amount of folium artemisiae argyi, dried orange peel and citronella grass on the non-woven gauze, immediately placing the mould filled in the fifth step on the upper layer of the steamer, then fumigating at constant temperature by using the steamer, wherein the fumigating temperature of the steamer is 80-105 ℃, the fumigating time is 20-30min, and preparing a semi-finished product of the fish bean curd for later use after fumigating;
taking the semi-finished product of the fish bean curd fumigated at the constant temperature in the step six out of the special mould, cutting the semi-finished product into small pieces with uniform size by using a dicing machine, cooling and air-drying the diced fish bean curd by using a fan, putting the air-dried fish bean curd into a frying pan, fishing out oil after frying the surface of the fish bean curd to be golden yellow, wherein the frying temperature is 135-145 ℃, and the frying time is 30-50 s;
in the eighth step, the fish tofu which is subjected to oil leaching in the seventh step is put into a freezing chamber for quick freezing while the fish tofu is hot, wherein the quick freezing temperature is-5-0 ℃, and the quick freezing time is 10-20 min;
in the ninth step, the fish tofu which is frozen quickly in the eighth step is packaged into small bags with uniform weight by a vacuum packaging machine;
and step ten, performing manual inspection on the fish tofu packaged in the step nine, picking out the unpacked and air-leaked bagged fish tofu, and then boxing and warehousing.
Example 2:
a preparation method of fish bean curd rich in vitamins comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing;
in the first step, 100 parts of fresh fish meat, 12 parts of high gluten starch, 50 parts of ice water, 2 parts of salt, 0.5 part of cooking wine, 0.45 part of pepper, 0.5 part of chicken essence, 2 parts of garlic juice, 5 parts of ginger juice, 15 parts of pepper water, 5 parts of lemon juice and 0.5 part of vitamin B are respectively selected according to the parts by weight of the components1Powder;
in the second step, firstly, the fresh fish meat prepared in the first step is cleaned by clear water, blood and black films are removed, residual fishbone is removed, then the fresh fish meat is cut into blocks with the size of 10 multiplied by 10cm by a knife, and finally a plurality of small holes are punched on the surface of the fish meat by steel needles for standby;
adding the fresh fish meat processed in the step two into a container, adding the garlic juice, the ginger juice and the pepper water weighed in the step one into the container, sealing the opening of the container by using a preservative film, putting the container into a refrigerating chamber for refrigerating and soaking, wherein the time for soaking and refrigerating is 20-24 hours, the refrigerating temperature is 0-4 ℃, and the fish meat is turned over every 4 hours in the refrigerating process;
in the fourth step, the fresh fish meat which is refrigerated and soaked in the third step is put into a chopping mixer for high-speed chopping and mixing until the fish meat is chopped and mixed into jelly, then the high-gluten starch and the ice water which are weighed in the first step are added, the chopping and mixing are continued until the paste is bright and sticky, and then the salt, the cooking wine, the pepper powder, the chicken essence, the lemon juice and the vitamin B which are weighed in the first step are added into the chopping mixer1Adding the powder into a chopper mixer, stirring thoroughly until the components are mixed uniformly, and making into the final productThe mixed slurry is prepared for standby, the chopping and mixing machine is a variable-frequency high-speed chopping and mixing machine, the chopping and mixing speed is 4500-;
in the fifth step, the mixed slurry prepared in the fourth step is put into a multifunctional forming machine, and then the mixed slurry is injected into a special mold by the multifunctional forming machine for standby;
taking a double-layer steamer, laying clean non-woven gauze on the lower layer of the steamer, then laying a proper amount of folium artemisiae argyi, dried orange peel and citronella grass on the non-woven gauze, immediately placing the mould filled in the fifth step on the upper layer of the steamer, then fumigating at constant temperature by using the steamer, wherein the fumigating temperature of the steamer is 80-105 ℃, the fumigating time is 20-30min, and preparing a semi-finished product of the fish bean curd for later use after fumigating;
taking the semi-finished product of the fish bean curd fumigated at the constant temperature in the step six out of the special mould, cutting the semi-finished product into small pieces with uniform size by using a dicing machine, cooling and air-drying the diced fish bean curd by using a fan, putting the air-dried fish bean curd into a frying pan, fishing out oil after frying the surface of the fish bean curd to be golden yellow, wherein the frying temperature is 135-145 ℃, and the frying time is 30-50 s;
in the eighth step, the fish tofu which is subjected to oil leaching in the seventh step is put into a freezing chamber for quick freezing while the fish tofu is hot, wherein the quick freezing temperature is-5-0 ℃, and the quick freezing time is 10-20 min;
in the ninth step, the fish tofu which is frozen quickly in the eighth step is packaged into small bags with uniform weight by a vacuum packaging machine;
and step ten, performing manual inspection on the fish tofu packaged in the step nine, picking out the unpacked and air-leaked bagged fish tofu, and then boxing and warehousing.
Example 3:
a preparation method of fish bean curd rich in vitamins comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing;
in the first step, 90 parts of fresh fish meat, 11 parts of high gluten starch, 45 parts of ice water, 1.5 parts of salt, 0.45 part of cooking wine, 0.28 part of pepper, 0.4 part of chicken essence, 1.5 parts of garlic juice, 4 parts of ginger juice, 12 parts of pepper water, 4 parts of lemon juice and 0.3 part of vitamin B are respectively selected according to the parts by weight of the components1Powder;
in the second step, firstly, the fresh fish meat prepared in the first step is cleaned by clear water, blood and black films are removed, residual fishbone is removed, then the fresh fish meat is cut into blocks with the size of 10 multiplied by 10cm by a knife, and finally a plurality of small holes are punched on the surface of the fish meat by steel needles for standby;
adding the fresh fish meat processed in the step two into a container, adding the garlic juice, the ginger juice and the pepper water weighed in the step one into the container, sealing the opening of the container by using a preservative film, putting the container into a refrigerating chamber for refrigerating and soaking, wherein the time for soaking and refrigerating is 20-24 hours, the refrigerating temperature is 0-4 ℃, and the fish meat is turned over every 4 hours in the refrigerating process;
in the fourth step, the fresh fish meat which is refrigerated and soaked in the third step is put into a chopping mixer for high-speed chopping and mixing until the fish meat is chopped and mixed into jelly, then the high-gluten starch and the ice water which are weighed in the first step are added, the chopping and mixing are continued until the paste is bright and sticky, and then the salt, the cooking wine, the pepper powder, the chicken essence, the lemon juice and the vitamin B which are weighed in the first step are added into the chopping mixer1Adding the powder into a chopping mixer, fully stirring until all components are uniformly mixed to prepare mixed slurry for later use, wherein the chopping mixer is a variable-frequency high-speed chopping mixer, the chopping speed is 4500-;
in the fifth step, the mixed slurry prepared in the fourth step is put into a multifunctional forming machine, and then the mixed slurry is injected into a special mold by the multifunctional forming machine for standby;
taking a double-layer steamer, laying clean non-woven gauze on the lower layer of the steamer, then laying a proper amount of folium artemisiae argyi, dried orange peel and citronella grass on the non-woven gauze, immediately placing the mould filled in the fifth step on the upper layer of the steamer, then fumigating at constant temperature by using the steamer, wherein the fumigating temperature of the steamer is 80-105 ℃, the fumigating time is 20-30min, and preparing a semi-finished product of the fish bean curd for later use after fumigating;
taking the semi-finished product of the fish bean curd fumigated at the constant temperature in the step six out of the special mould, cutting the semi-finished product into small pieces with uniform size by using a dicing machine, cooling and air-drying the diced fish bean curd by using a fan, putting the air-dried fish bean curd into a frying pan, fishing out oil after frying the surface of the fish bean curd to be golden yellow, wherein the frying temperature is 135-145 ℃, and the frying time is 30-50 s;
in the eighth step, the fish tofu which is subjected to oil leaching in the seventh step is put into a freezing chamber for quick freezing while the fish tofu is hot, wherein the quick freezing temperature is-5-0 ℃, and the quick freezing time is 10-20 min;
in the ninth step, the fish tofu which is frozen quickly in the eighth step is packaged into small bags with uniform weight by a vacuum packaging machine;
and step ten, performing manual inspection on the fish tofu packaged in the step nine, picking out the unpacked and air-leaked bagged fish tofu, and then boxing and warehousing.
The fish tofu obtained in the above examples was compared, and the results are shown in the following table:
Figure BDA0002862754690000091
based on the above, the invention has the advantages that the fresh fish meat is cut into blocks and punctured, the garlic juice, the ginger juice and the pepper are used for water cooling and pickling, the fishy smell removal and aroma enhancement are facilitated, the fishy smell of the fish tofu finished product is greatly reduced, meanwhile, the argy wormwood leaves, the lemongrass and the dried orange peel are used for fumigating the fish tofu, the fragrance of the fish tofu is greatly increased, the overall quality is improved, and the lemon juice and the vitamin B are used for steaming the fish tofu1The addition of the powder greatly increases the vitamin content of the fish bean curd productThe nutrition balance of the fish tofu is improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (6)

1. A preparation method of fish bean curd rich in vitamins comprises the following steps: step one, preparing raw materials; step two, fish processing; step three, soaking the fish; step four, chopping at high speed; step five, molding and filling; step six, constant temperature fumigation; step seven, cutting into pieces and frying; step eight, performing quick freezing treatment; step nine, vacuum packaging; step ten, checking and warehousing; the method is characterized in that:
wherein in the first step, 80-100 parts of fresh fish meat, 10-12 parts of high gluten starch, 40-50 parts of ice water, 1.5-2 parts of salt, 0.3-0.5 part of cooking wine, 0.25-0.45 part of pepper powder, 0.3-0.5 part of chicken essence, 1-2 parts of garlic juice, 3-5 parts of ginger juice, 10-15 parts of pepper water, 3-5 parts of lemon juice and 0.2-0.5 part of vitamin B are respectively selected according to the parts by weight of the components1Powder;
in the second step, firstly, the fresh fish meat prepared in the first step is cleaned by clear water, blood and black films are removed, residual fishbone is removed, then the fresh fish meat is cut into blocks with the size of 10 multiplied by 10cm by a knife, and finally a plurality of small holes are punched on the surface of the fish meat by steel needles for standby;
adding the fresh fish meat processed in the step two into a container, adding the garlic juice, the ginger juice and the pepper water weighed in the step one into the container, sealing the opening of the container by using a preservative film, and then putting the container into a refrigerating chamber for refrigerating and brewing;
in the fourth step, the fresh fish meat which is refrigerated and soaked in the third step is put into a chopping mixer for high-speed chopping and mixing until the fish meat is chopped and mixed into jelly, then the high-gluten starch and the ice water which are weighed in the first step are added, the chopping and mixing are continued until the paste is bright and sticky, and then the salt, the cooking wine, the pepper powder, the chicken essence, the lemon juice and the vitamin B which are weighed in the first step are added into the chopping mixer1Adding the powder into a chopping mixer, and fully stirring until all the components are uniformly mixed to prepare mixed slurry for later use;
in the fifth step, the mixed slurry prepared in the fourth step is put into a multifunctional forming machine, and then the mixed slurry is injected into a special mold by the multifunctional forming machine for standby;
in the sixth step, a double-layer steamer is taken, clean non-woven gauze is laid on the lower layer of the steamer, then a proper amount of folium artemisiae argyi, dried orange peel and citronella grass are laid on the non-woven gauze, the mold filled in the fifth step is placed on the upper layer of the steamer, then constant-temperature fumigation is carried out by using the steamer, and the semi-finished product of the fish bean curd is prepared for standby after fumigation;
taking the semi-finished product of the fish tofu fumigated at the constant temperature in the step six out of the special mold, cutting the semi-finished product into small pieces with uniform size by using a dicer, cooling and air-drying the cut fish tofu by using a fan, putting the air-dried fish tofu into a fryer, frying the surface of the fried fish tofu to be golden, and fishing out oil;
in the eighth step, the fish tofu subjected to oil leaching in the seventh step is put into a freezing chamber to be frozen quickly when the fish tofu is hot;
in the ninth step, the fish tofu which is frozen quickly in the eighth step is packaged into small bags with uniform weight by a vacuum packaging machine;
and step ten, performing manual inspection on the fish tofu packaged in the step nine, picking out the unpacked and air-leaked bagged fish tofu, and then boxing and warehousing.
2. The preparation and process of fish tofu rich in vitamins according to claim 1, wherein the fish tofu is characterized in that: in the third step, the time of soaking and refrigerating is 20-24h, the refrigerating temperature is 0-4 ℃, and the fish meat is turned over every 4h in the refrigerating process.
3. The preparation and process of fish tofu rich in vitamins according to claim 1, wherein the fish tofu is characterized in that: in the fourth step, the chopping and mixing machine is a variable-frequency high-speed chopping and mixing machine, the chopping and mixing speed is 4500-.
4. The preparation and process of fish tofu rich in vitamins according to claim 1, wherein the fish tofu is characterized in that: in the sixth step, the fumigating temperature of the steamer is 80-105 ℃, and the fumigating time is 20-30 min.
5. The preparation and process of fish tofu rich in vitamins according to claim 1, wherein the fish tofu is characterized in that: in the seventh step, the frying temperature is 135-145 ℃, and the frying time is 30-50 s.
6. The preparation and process of fish tofu rich in vitamins according to claim 1, wherein the fish tofu is characterized in that: in the step eight, the quick freezing temperature is-5-0 ℃, and the quick freezing time is 10-20 min.
CN202011573503.XA 2020-12-27 2020-12-27 Preparation and process of fish bean curd rich in vitamins Pending CN112493427A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871157A (en) * 2012-11-05 2013-01-16 南京大地冷冻食品有限公司 Quick-frozen fish tofu and processing method thereof
CN103082344A (en) * 2013-01-19 2013-05-08 周比玥 Method for cooking big head fish by adopting fumigation
CN104082759A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Smoked and steamed and spiced chicken claws and preparation method thereof
CN104366586A (en) * 2014-11-18 2015-02-25 唐加宜 Carp fish balls and preparation method thereof
CN109221975A (en) * 2018-11-12 2019-01-18 黄山市休宁县徽三农产品加工有限公司 A kind of production method of smelly mandarin fish fish block ready-to-eat food

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CN103082344A (en) * 2013-01-19 2013-05-08 周比玥 Method for cooking big head fish by adopting fumigation
CN104082759A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Smoked and steamed and spiced chicken claws and preparation method thereof
CN104366586A (en) * 2014-11-18 2015-02-25 唐加宜 Carp fish balls and preparation method thereof
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