CN114098021A - Sauce-puffed fish bean curd and preparation method thereof - Google Patents
Sauce-puffed fish bean curd and preparation method thereof Download PDFInfo
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- CN114098021A CN114098021A CN202111420128.XA CN202111420128A CN114098021A CN 114098021 A CN114098021 A CN 114098021A CN 202111420128 A CN202111420128 A CN 202111420128A CN 114098021 A CN114098021 A CN 114098021A
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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 6
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Classifications
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an aquatic product processing product and the technical field thereof, in particular to a sauce-popping fish tofu and a preparation method thereof, wherein the sauce-popping fish tofu comprises the following raw materials in parts by weight: 60-70 parts of minced fillet, 10-25 parts of concentrated soup, 3-5 parts of flying fish roe, 5-10 parts of ice water, 2-3 parts of edible gelatin, 3-6 parts of starch, 2-3 parts of protein powder, 2-3 parts of pig fat, 2-3 parts of onion, 3.7-6.5 parts of basic seasoning and 0.1-0.3 part of functional additive. According to the invention, through a specific process and a specific formula, the sauce-popping fish tofu prepared by combining the self-made soup and the edible gelatin has a crisp structure, the soup is wrapped inside, and the sauce-popping fish tofu has sauce-popping feeling when being chewed by eating, such as a beef ball with urine; the recycling of the water cooking liquid of the balls is improved, the pollution discharge is reduced, the waste of water resources is reduced, the wastewater treatment cost of enterprises is reduced, the environmental bearing pressure is reduced, and the edible value of the ball soup is utilized to the maximum extent.
Description
Technical Field
The invention relates to aquatic product processing products and the technical field thereof, in particular to sauce-exploded fish tofu and a preparation method thereof.
Background
The fish bean curd in the market is prepared by taking fish as a main material, mincing the fish into mashed meat, adding other auxiliary materials, extruding the minced meat into blocks, and curing or frying the blocks. The edible gelatin is collagen hydrolysate, is a high protein without fat, and contains no cholesterol, and is a natural nutritional food thickener. After eating, people can not become fat, and the physical strength can not be reduced. Gelatin is a powerful protective colloid, has strong emulsifying capacity, can inhibit the coagulation of proteins such as milk, soybean milk and the like caused by the action of gastric acid after entering the stomach, thereby being beneficial to the digestion of food, and the concentrated ball soup is formed by concentrating the water boiling liquid for forming meat balls, has rich protein content, amino acid, lipid and other nutrient substances, reduces the discharge pollution and has utilization value; the existing juice-bursting fish tofu in the market is produced by forming air holes after the fish tofu is quickly frozen, and when the fish tofu is boiled in water and eaten, for example, the sponge absorbs soup at the bottom of a hot pot, but the product is not provided with juice, is lack of nutrition and easy to get inflamed, and cannot reflect the taste of juice-bursting.
Disclosure of Invention
The invention aims to solve the problems that the traditional fish bean curd needs to absorb the soup bottom of a hot pot to generate juice, is lack of nutrition and is easy to cause excessive internal heat through the juice-popping fish bean curd and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the sauce-puffed fish bean curd is characterized in that: the sauce-puffed fish tofu comprises the following raw materials in parts by weight: 60-70 parts of minced fillet, 10-25 parts of concentrated soup, 3-5 parts of flying fish roe, 5-10 parts of ice water, 2-3 parts of edible gelatin, 3-6 parts of starch, 2-3 parts of protein powder, 2-3 parts of pig fat, 2-3 parts of onion, 3.7-6.5 parts of basic seasoning and 0.1-0.3 part of functional additive.
Preferably, the minced fillet is one or more of minced heterofillet, minced fillet and minced cod; the concentrated soup is 20-25 parts by weight; the starch is native starch or modified starch; the albumen powder is egg albumen powder; the functional additive is compound phosphate.
Preferably, the raw materials of the base seasoning comprise the following components in parts by weight: 0.3-0.8 part of flavor seasoning, 1.0-2.0 parts of salt, 1.0-2.0 parts of sugar, 0.1-0.2 part of monosodium glutamate and 0.5-1.5 parts of basic spice; the flavor seasoning is food essence, and the basic spice is one or more of garlic powder, cumin powder, white pepper powder and ginger powder.
The preparation method of the sauce-puffed fish tofu is characterized by comprising the following steps:
s1, raw material pretreatment: unfreezing the minced fillet;
s2, selecting materials: placing the selected materials obtained in the step S1 into a meat grinder to be ground into particles for standby, preparing the required concentrated soup in advance, and cooling for standby; weighing materials required for pulping according to a formula;
s3, pulping: s3-1, putting the edible gelatin weighed in the S2 and the prepared concentrated soup into a chopper mixer for high-speed chopping and mixing, and cutting the gelatin into blocks for later use after gel forming; s3-2, putting minced fillet and other materials which are twisted in the step S2 into a pulping barrel for pulping; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, and after uniformly stirring, discharging, spreading and forming;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transferring the spread slurry in the step S4 to a steaming line for steaming;
s6, molding: dividing the material steamed in the step S5 into strips and cutting off the strips;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, and cooling the fried product in an air-cooled conveyor belt;
s9, quick freezing: conveying the cooled product in the S8 to a quick freezing warehouse or an IQF line for cooling;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
Preferably, the method comprises the following steps:
s1, raw material pretreatment: taking materials in a minced fillet freezer, firstly transporting the raw materials to a thawing area, removing a raw material packaging bag in the thawing area, thawing for 12-15 hours to the central temperature of-2-0 ℃, selecting the thawed minced fillet, and trimming;
s2, selecting materials: s2-1, putting the selected material obtained in the step S1 into a meat grinder, and grinding the material into particles for later use by adopting an 8mm pore plate; s2-2, preparing the required concentrated soup in advance according to the formula requirements, and cooling to 50-55 ℃ for later use; s2-3, weighing materials required for pulping according to a formula, and marking core auxiliary materials according to serial numbers of 1-5 of the material bags;
s3, pulping: s3-1, chopping the edible gelatin weighed in the S2 and the prepared concentrated soup at a high speed in a chopper mixer, and after chopping into uniform slurry, putting the slurry into a tray and cooling and forming the slurry in a cooling room; cutting the gel into 10 x 10cm pieces after the gel is formed, and putting the cut pieces into a meat grinder to be ground by a 6mm pore plate for later use; s3-2, pulping the minced fillet twisted in the step S2 in a pulping barrel, wherein the feeding sequence is as follows: the method comprises the following steps of (1) material package 1, material package 2, ice water, protein powder, pig fat, material package 3, material package 4, material package 5 and minced fillet, wherein after the material is fed, the operation is started, the vacuum pumping is carried out until the pulping is finished, and the total pulping time is 15-18 minutes; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, stirring for 10-15 min in vacuum, after stirring uniformly, discharging, spreading slurry and forming, wherein the temperature of the slurry is controlled to be less than or equal to 22 ℃, and the forming needs to be finished within 1 hour;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transmitting the spread slurry in the step S4 to a steaming line for steaming, setting the temperature to be 95 +/-5 ℃, the time to be 15 +/-2 minutes and the steaming line frequency parameter to be 14 +/-2 Hz;
s6, molding: feeding the material steamed in the step S5 into a slitting machine and a cutting machine, wherein the specification of blades of the slitting machine is 2.2 +/-0.2 cm, the spacing parameters of the slitting machine and the cutting machine are adjusted according to the specification of a product, and the specification of the product is designed to have a net content of +/-2.0 g/particle according to market requirements;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, putting the fried product into an air-cooled conveyor belt, and cooling to be less than or equal to 20 ℃;
s9, quick freezing: conveying the cooled product in the S8 into a quick freezing warehouse or an IQF line to quickly reduce the central temperature of the product to below-18 ℃;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
Preferably, in the step S3-1, the cutting speed of the high-speed chopping is not less than 3500r/min, and the time is 4-5 min; the thickness of the slurry is controlled to be 6-8 cm when the tray is installed; cooling and forming, putting the mixture into a cooling room, and cooling to 15-18 ℃; the vacuum pumping in the steps S3-2 and S3-3 means that the vacuum degree is controlled to be below 0.08 MPa.
Preferably, in the step S4, the slurry spreading requires a slurry spreading height of 2.0 ± 0.2cm and a speed parameter of 15% -25%.
Preferably, in step S7, the air fryer parameter setting includes: the temperature is 155 +/-10 ℃, the time is 1-3 minutes, and the water loss rate is controlled to be 8-10%.
Preferably, in the step S9, the product is delivered to a quick-freezing warehouse or an IQF line, and is frozen at a temperature of-30 ℃ to-40 ℃ for 30 minutes.
Preferably, in the step S2, the core auxiliary materials are flying fish roes, starch, onions, basic seasonings and functional additives, and the core auxiliary materials are arbitrarily identified according to the serial numbers of 1-5 of the material bags.
As can be seen from the above description, the fish tofu with sauce and the preparation method thereof provided by the invention have the following beneficial effects: according to the invention, through a specific process and a specific formula, the fish tofu with the sauce is prepared by combining the self-made soup with edible gelatin, the structure is elastic and crisp, the soup is wrapped inside, and when the fish tofu with the sauce is chewed, such as a beef ball with urine, the fish tofu not only has the sense of Gabengxiang explosion in the oral cavity, but also has the sense of sauce explosion; under the technical range of fish product processing, the method provides a natural product which truly reflects the juice explosion in the product on the premise of meeting modern big health; the recycling of the water cooking liquid of the balls is improved, the pollution discharge is reduced, the waste of water resources is reduced, the wastewater treatment cost of enterprises is reduced, the environmental bearing pressure is reduced, and the edible value of the ball soup is utilized to the maximum extent.
Detailed Description
The invention is further described below by means of specific embodiments.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The invention relates to a sauce-fried fish tofu, which comprises the following raw materials in parts by weight: 60-70 parts of minced fillet, 10-25 parts of concentrated soup, 3-5 parts of flying fish roe, 5-10 parts of ice water, 2-3 parts of edible gelatin, 3-6 parts of starch, 2-3 parts of protein powder, 2-3 parts of pig fat, 2-3 parts of onion, 3.7-6.5 parts of basic seasoning and 0.1-0.3 part of functional additive.
The minced fillet is one or more of minced trash fish, minced fillet of anoectochilus formosanus and minced cod; the concentrated soup is 20-25 parts, and the concentrated soup is a concentrated ball soup base; the starch is native starch or modified starch; the albumen powder is egg albumen powder; the functional additive is compound phosphate.
The base seasoning comprises the following raw materials in parts by weight: 0.3-0.8 part of flavor seasoning, 1.0-2.0 parts of salt, 1.0-2.0 parts of sugar, 0.1-0.2 part of monosodium glutamate and 0.5-1.5 parts of basic spice; the flavoring is food essence, and the basic spice is one or more of garlic powder, cumin powder, white pepper powder and ginger powder.
The specific embodiment of the fish bean curd with sauce of the invention comprises the following steps
Detailed description of the invention
The sauce-puffed fish bean curd comprises the following components in parts by weight: 60 parts of minced fillet, 10 parts of self-made concentrated soup, 10 parts of ice water, 5 parts of flying fish roe, 2 parts of edible gelatin, 3 parts of starch, 2 parts of protein powder, 2 parts of pig fat, 2 parts of onion, 3.7 parts of basic seasoning and 0.3 part of functional additive; wherein 3.7 parts of basic seasoning comprise 0.5 part of seafood edible essence, 1.0 part of salt, 1.5 parts of sugar, 0.2 part of monosodium glutamate and 0.5 part of ginger powder;
detailed description of the invention
The sauce-puffed fish bean curd comprises the following components in parts by weight: 62 parts of minced fillet, 10 parts of self-made concentrated soup, 3 parts of flying fish roe, 7 parts of ice water, 2 parts of edible gelatin, 6 parts of starch, 2 parts of protein powder, 2 parts of pig fat, 2 parts of onion, 3.7 parts of basic seasoning and 0.3 part of functional additive; wherein 3.7 parts of basic seasoning comprise 0.5 part of seafood edible essence, 1.5 parts of salt, 1.0 part of sugar, 0.2 part of monosodium glutamate and 0.5 part of garlic powder;
detailed description of the invention
The sauce-puffed fish bean curd comprises the following components in parts by weight: 70 parts of minced fillet, 25 parts of concentrated soup, 5 parts of flying fish roe, 10 parts of ice water, 3 parts of edible gelatin, 6 parts of starch, 3 parts of protein powder, 3 parts of pig fat, 3 parts of onion, 6.5 parts of basic seasoning and 0.3 part of functional additive. The base seasoning comprises the following raw materials in parts by weight: 0.8 part of food essence, 2.0 parts of salt, 2.0 parts of sugar, 0.2 part of monosodium glutamate and 1.5 parts of white pepper powder.
The preparation method of the fish tofu with juice explosion is characterized by comprising the following steps:
s1, raw material pretreatment: unfreezing the minced fillet;
s2, selecting materials: placing the selected materials obtained in the step S1 into a meat grinder to be ground into particles for standby, preparing the required concentrated soup in advance, and cooling for standby; weighing materials required for pulping according to a formula;
s3, pulping: s3-1, putting the edible gelatin weighed in the S2 and the prepared concentrated soup into a chopper mixer for high-speed chopping and mixing, and cutting the gelatin into blocks for later use after gel forming; s3-2, putting minced fillet and other materials which are twisted in the step S2 into a pulping barrel for pulping; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, and after uniformly stirring, discharging, spreading and forming;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transferring the spread slurry in the step S4 to a steaming line for steaming;
s6, molding: dividing the material steamed in the step S5 into strips and cutting off the strips;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, and cooling the fried product in an air-cooled conveyor belt;
s9, quick freezing: conveying the cooled product in the S8 to a quick freezing warehouse or an IQF line for cooling;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
Further, the preparation method of the sauce-fried fish tofu comprises the following steps:
s1, raw material pretreatment: taking materials in a minced fillet freezer, firstly transporting the raw materials to a thawing area, removing a raw material packaging bag in the thawing area, thawing for 12-15 hours to the central temperature of-2-0 ℃, selecting the thawed minced fillet, and trimming;
s2, selecting materials: s2-1, putting the selected material obtained in the step S1 into a meat grinder, and grinding the material into particles for later use by adopting an 8mm pore plate; s2-2, preparing the required concentrated soup in advance according to the formula requirements, and cooling to 50-55 ℃ for later use; s2-3, weighing materials required for pulping according to a formula, and marking core auxiliary materials according to serial numbers of 1-5 of the material bags;
s3, pulping: s3-1, chopping the edible gelatin weighed in the S2 and the prepared concentrated soup at a high speed in a chopper mixer, and after chopping into uniform slurry, putting the slurry into a tray and cooling and forming the slurry in a cooling room; cutting the gel into 10 x 10cm pieces after the gel is formed, and putting the cut pieces into a meat grinder to be ground by a 6mm pore plate for later use; s3-2, pulping the minced fillet twisted in the step S2 in a pulping barrel, wherein the feeding sequence is as follows: the method comprises the following steps of (1) material package 1, material package 2, ice water, protein powder, pig fat, material package 3, material package 4, material package 5 and minced fillet, starting operation and vacuumizing after the feeding is finished until the pulping is finished, wherein the total pulping time is 15-18 minutes; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, stirring for 10-15 min in vacuum, after stirring uniformly, discharging, spreading slurry and forming, wherein the temperature of the slurry is controlled to be less than or equal to 22 ℃, and the forming needs to be finished within 1 hour;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transmitting the spread slurry in the step S4 to a steaming line for steaming, setting the temperature to be 95 +/-5 ℃, the time to be 15 +/-2 minutes and the steaming line frequency parameter to be 14 +/-2 Hz;
s6, molding: feeding the material steamed in the step S5 into a slitting machine and a cutting machine, wherein the specification of blades of the slitting machine is 2.2 +/-0.2 cm, the spacing parameters of the slitting machine and the cutting machine are adjusted according to the specification of a product, and the specification of the product is designed to have a net content of +/-2.0 g/particle according to market requirements;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, putting the fried product into an air-cooled conveyor belt, and cooling to be less than or equal to 20 ℃;
s9, quick freezing: conveying the cooled product in the S8 into a quick freezing warehouse or an IQF line to quickly reduce the central temperature of the product to below-18 ℃;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
In the step S3-1, the high-speed chopping speed is more than or equal to 3500r/min and the time is 4-5 min; when the tray is installed, the thickness of the slurry is controlled to be 6-8 cm; cooling and forming, putting the mixture into a cooling room, and cooling to 15-18 ℃; the vacuum pumping in the steps S3-2 and S3-3 means that the vacuum degree is controlled below 0.08 MPa.
In step S4, the slurry spreading height is required to be 2.0 +/-0.2 cm, and the speed parameter is 15-25%.
In step S7, air fryer parameter setting: the temperature is 155 +/-10 ℃, the time is 1-3 minutes, and the water loss rate is controlled to be 8-10%.
In step S9, the product is sent to a quick-freezing warehouse or an IQF line, the temperature is-30 ℃ to-40 ℃, and the product is frozen within 30 minutes.
In the step S2, the core auxiliary materials are flying fish roes, starch, onions, basic seasonings and functional additives, and the core auxiliary materials are arbitrarily identified according to the serial numbers of 1-5 of the material bags.
The invention aims to provide a processing method of fish tofu with sauce, which utilizes the characteristic that 10-15% of gelatin solution can gel at 20-25 ℃ and can be dissolved at about 30 ℃ after being heated. The fish tofu is combined with concentrated soup, the gel is softer than agar, the elasticity is high, the mouthfeel is soft, the aqueous solution of the fish tofu is boiled for a long time, the property changes due to decomposition, the gel is not formed after cooling, the fish tofu carries the soup, the problems that the conventional fish tofu is lack of juiciness and cannot explode the soup when being heated and eaten are solved, the Q-elasticity, crisp and tasty mouthfeel of the fish tofu is further increased, and the flavor and nutrition of the fish tofu are increased by adding the self-made soup base. And the raw materials and auxiliary materials and the process are conventional, simple and easy to copy, and can be rapidly popularized and industrialized.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations and positional relationships for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed in a particular orientation, and be operated, and therefore are not to be construed as limiting the present invention, and what is not described in detail in the present specification is prior art to the knowledge of one skilled in the art.
In the description of the present invention, it should be noted that unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly, e.g., as meaning fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed; the type of the electrical appliance provided by the invention is only used for reference. For those skilled in the art, different types of electrical appliances with the same function can be replaced according to actual use conditions, and for those skilled in the art, the specific meaning of the above terms in the present invention can be understood in specific situations.
The above description is only a few specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by the design concept should fall within the scope of the present invention.
Claims (10)
1. The sauce-puffed fish bean curd is characterized in that: the sauce-puffed fish tofu comprises the following raw materials in parts by weight: 60-70 parts of minced fillet, 10-25 parts of concentrated soup, 3-5 parts of flying fish roe, 5-10 parts of ice water, 2-3 parts of edible gelatin, 3-6 parts of starch, 2-3 parts of protein powder, 2-3 parts of pig fat, 2-3 parts of onion, 3.7-6.5 parts of basic seasoning and 0.1-0.3 part of functional additive.
2. The pop juice fish curd of claim 1, wherein: the minced fillet is one or more of minced mixed fillet, minced anoectochilus formosanus and minced cod; the concentrated soup is 20-25 parts by weight; the starch is native starch or modified starch; the albumen powder is egg albumen powder; the functional additive is compound phosphate.
3. The pop juice fish curd of claim 1, wherein: the base seasoning comprises the following raw materials in parts by weight: 0.3-0.8 part of flavor seasoning, 1.0-2.0 parts of salt, 1.0-2.0 parts of sugar, 0.1-0.2 part of monosodium glutamate and 0.5-1.5 parts of basic spice; the flavor seasoning is food essence, and the basic spice is one or more of garlic powder, cumin powder, white pepper powder and ginger powder.
4. The method for preparing a fish tofu with popping juice according to any one of claims 1 to 3, comprising the steps of:
s1, raw material pretreatment: unfreezing the minced fillet;
s2, selecting materials: placing the selected materials obtained in the step S1 into a meat grinder to be ground into particles for standby, preparing the required concentrated soup in advance, and cooling for standby; weighing materials required for pulping according to a formula;
s3, pulping: s3-1, putting the edible gelatin weighed in the S2 and the prepared concentrated soup into a chopper mixer for high-speed chopping and mixing, and cutting the gelatin into blocks for later use after gel forming; s3-2, putting minced fillet and other materials which are twisted in the step S2 into a pulping barrel for pulping; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, and after uniformly stirring, discharging, spreading and forming;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transferring the spread slurry in the step S4 to a steaming line for steaming;
s6, molding: dividing the material steamed in the step S5 into strips and cutting off the strips;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, and cooling the fried product in an air-cooled conveyor belt;
s9, quick freezing: conveying the cooled product in the S8 to a quick freezing warehouse or an IQF line for cooling;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
5. The method for preparing a fish tofu with popping juice according to claim 4, comprising the steps of:
s1, raw material pretreatment: taking materials in a minced fillet freezer, firstly transporting the raw materials to a thawing area, removing a raw material packaging bag in the thawing area, thawing for 12-15 hours to the central temperature of-2-0 ℃, selecting the thawed minced fillet, and trimming;
s2, selecting materials: s2-1, putting the selected material obtained in the step S1 into a meat grinder, and grinding the material into particles for later use by adopting an 8mm pore plate; s2-2, preparing the required concentrated soup in advance according to the formula requirements, and cooling to 50-55 ℃ for later use; s2-3, weighing materials required for pulping according to a formula, and marking core auxiliary materials according to serial numbers of 1-5 of the material bags;
s3, pulping: s3-1, chopping the edible gelatin weighed in the S2 and the prepared concentrated soup at a high speed in a chopper mixer, and after chopping into uniform slurry, putting the slurry into a tray and cooling and forming the slurry in a cooling room; cutting the gel into 10 x 10cm pieces after the gel is formed, and putting the cut pieces into a meat grinder to be ground by a 6mm pore plate for later use; s3-2, pulping the minced fillet twisted in the step S2 in a pulping barrel, wherein the feeding sequence is as follows: the method comprises the following steps of (1) material package 1, material package 2, ice water, protein powder, pig fat, material package 3, material package 4, material package 5 and minced fillet, wherein after the material is fed, the operation is started, the vacuum pumping is carried out until the pulping is finished, and the total pulping time is 15-18 minutes; s3-3, putting the slurry prepared in S3-1 and S3-2 into a stirrer, stirring for 10-15 min in vacuum, after stirring uniformly, discharging, spreading slurry and forming, wherein the temperature of the slurry is controlled to be less than or equal to 22 ℃, and the forming needs to be finished within 1 hour;
s4, spreading pulp: putting the pulp prepared in the step S3 into a pulp spreader for forming;
s5, steaming: transmitting the spread slurry in the step S4 to a steaming line for steaming, setting the temperature to be 95 +/-5 ℃, the time to be 15 +/-2 minutes and the steaming line frequency parameter to be 14 +/-2 Hz;
s6, molding: feeding the material steamed in the step S5 into a slitting machine and a cutting machine, wherein the specification of blades of the slitting machine is 2.2 +/-0.2 cm, the spacing parameters of the slitting machine and the cutting machine are adjusted according to the specification of a product, and the specification of the product is designed to have a net content of +/-2.0 g/particle according to market requirements;
s7, frying: frying the formed and cut product in the S6 in an air frying pan;
s8, cooling: taking the fried product in the S7 out of the pot, putting the fried product into an air-cooled conveyor belt, and cooling to be less than or equal to 20 ℃;
s9, quick freezing: conveying the cooled product in the S8 into a quick freezing warehouse or an IQF line to quickly reduce the central temperature of the product to below-18 ℃;
s10, packaging: and packaging the quick-frozen product of S9 to obtain the sauce-fried fish tofu.
6. The method for preparing a fish tofu with quick-fried sauce according to claim 5, wherein: in the step S3-1, the cutting speed of the high-speed chopping is more than or equal to 3500r/min, and the time is 4-5 min; the thickness of the slurry is controlled to be 6-8 cm when the tray is installed; cooling and forming, putting the mixture into a cooling room, and cooling to 15-18 ℃; the vacuum pumping in the steps S3-2 and S3-3 means that the vacuum degree is controlled to be below 0.08 MPa.
7. The method for preparing a fish tofu with quick-fried sauce according to claim 5, wherein: in the step S4, the slurry spreading height is required to be 2.0 +/-0.2 cm, and the speed parameter is 15-25%.
8. The method for preparing a fish tofu with quick-fried sauce according to claim 5, wherein: in step S7, the air fryer parameter setting: the temperature is 155 +/-10 ℃, the time is 1-3 minutes, and the water loss rate is controlled to be 8-10%.
9. The method for preparing a fish tofu with quick-fried sauce according to claim 5, wherein: in the step S9, the product is sent into a quick-freezing warehouse or an IQF line, the temperature is-30 ℃ to-40 ℃, and the product is frozen within 30 minutes.
10. The fish tofu with sauce and preparation method thereof according to claim 5, wherein the fish tofu with sauce is characterized in that: in the step S2, the core auxiliary materials are flying fish roes, starch, onions, basic seasonings and functional additives, and the core auxiliary materials are randomly marked according to the serial numbers of 1-5 of the material bags.
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