CN114098021A - Sauce-puffed fish bean curd and preparation method thereof - Google Patents
Sauce-puffed fish bean curd and preparation method thereof Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- fish
- product
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000297694 fish poison bean Species 0.000 title claims description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 54
- 235000014347 soups Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 27
- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 239000008273 gelatin Substances 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000013538 functional additive Substances 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 239000005457 ice water Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 68
- 238000001816 cooling Methods 0.000 claims description 37
- 239000002002 slurry Substances 0.000 claims description 34
- 238000004537 pulping Methods 0.000 claims description 30
- 238000009740 moulding (composite fabrication) Methods 0.000 claims description 26
- 238000010025 steaming Methods 0.000 claims description 21
- 238000005520 cutting process Methods 0.000 claims description 17
- 238000003892 spreading Methods 0.000 claims description 16
- 230000007480 spreading Effects 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 12
- 239000000499 gel Substances 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 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
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- -1 compound phosphate Chemical class 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 241000719836 Anoectochilus formosanus Species 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000015278 beef Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000004064 recycling Methods 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000004065 wastewater treatment Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 33
- 238000004880 explosion Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- 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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111420128.XA CN114098021A (en) | 2021-11-26 | 2021-11-26 | Sauce-puffed fish bean curd and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111420128.XA CN114098021A (en) | 2021-11-26 | 2021-11-26 | Sauce-puffed fish bean curd and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114098021A true CN114098021A (en) | 2022-03-01 |
Family
ID=80369831
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111420128.XA Pending CN114098021A (en) | 2021-11-26 | 2021-11-26 | Sauce-puffed fish bean curd and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114098021A (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103125953A (en) * | 2013-03-12 | 2013-06-05 | 王家良 | Soup meat product and preparation method thereof |
CN104013004A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Fresh scallop fried juicy ball and preparing method thereof |
CN105231187A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Yolk and fish bean curds and preparation method thereof |
CN105380154A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Fish tofu and making method thereof |
CN108065265A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | Quick-fried slurry packet surimi product and preparation method thereof |
CN108541902A (en) * | 2018-04-16 | 2018-09-18 | 上海老盛昌配送有限公司 | A kind of steamed dumping fillings and preparation method thereof |
CN110353199A (en) * | 2019-07-18 | 2019-10-22 | 武汉良之隆食材股份有限公司 | A kind of preparation method of gristle fish bean curd and its obtained gristle fish bean curd |
-
2021
- 2021-11-26 CN CN202111420128.XA patent/CN114098021A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103125953A (en) * | 2013-03-12 | 2013-06-05 | 王家良 | Soup meat product and preparation method thereof |
CN104013004A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Fresh scallop fried juicy ball and preparing method thereof |
CN105231187A (en) * | 2015-09-25 | 2016-01-13 | 山东惠发食品股份有限公司 | Yolk and fish bean curds and preparation method thereof |
CN105380154A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Fish tofu and making method thereof |
CN108065265A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | Quick-fried slurry packet surimi product and preparation method thereof |
CN108541902A (en) * | 2018-04-16 | 2018-09-18 | 上海老盛昌配送有限公司 | A kind of steamed dumping fillings and preparation method thereof |
CN110353199A (en) * | 2019-07-18 | 2019-10-22 | 武汉良之隆食材股份有限公司 | A kind of preparation method of gristle fish bean curd and its obtained gristle fish bean curd |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103110055B (en) | Production process of convenient preserved egg and pork congee | |
RU2353124C1 (en) | Method for manufacturing canned "minced collops po-kishenevski" | |
JP3353383B2 (en) | Method for producing enzyme preparations and binding molded foods | |
RU2347439C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
CN104957679A (en) | Preparation method of fruit and vegetable composite clam meat balls | |
KR102055828B1 (en) | Minced meat noodle | |
CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
RU2351204C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
CN103211232A (en) | Preparation method of puffing beef | |
CN102763867B (en) | Meat paste noodle | |
RU2362363C1 (en) | Production method of preserves "special collops with sour cream sauce and tomato" | |
RU2347481C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
CN105266093A (en) | Processing method of potato-powder sausage | |
CN105394544A (en) | Northern snakehead dumpling | |
CN114098021A (en) | Sauce-puffed fish bean curd and preparation method thereof | |
RU2353135C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
RU2356322C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
CN112869059A (en) | Preparation method of instant puffer fish surimi product | |
CN113040345A (en) | Fish bacon and preparation method thereof | |
CN101647588A (en) | Method for making egg-ham pancake | |
KR100648838B1 (en) | Patties for burger | |
RU2347438C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
EP1395130B1 (en) | A method for making rice congee | |
RU2347389C1 (en) | Method of producing of preserve rump steak "vidzeme" | |
CN115399450A (en) | Bamboo shoot whole-flour sausage and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |