CN114287581A - Roe baked food with strong fragrance and preparation method thereof - Google Patents
Roe baked food with strong fragrance and preparation method thereof Download PDFInfo
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- CN114287581A CN114287581A CN202111605381.2A CN202111605381A CN114287581A CN 114287581 A CN114287581 A CN 114287581A CN 202111605381 A CN202111605381 A CN 202111605381A CN 114287581 A CN114287581 A CN 114287581A
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Abstract
The invention discloses a roe roast cake with strong fragrance and a preparation method thereof, which improves the preparation method of the roe roast cake by adjusting the raw material proportion of the roe roast cake, removes the fishy smell of the roe roast cake, and ensures that the roe roast cake has better taste and stronger fragrance after being heated and cooked; meanwhile, the preparation methods of the core layer and the thin skin are improved, the taste of the fish roe baked cake is improved, and the market competitiveness of the fish roe baked cake is improved; meanwhile, the heated and cooked fish roes are rich in aroma, unique in flavor and excellent in taste.
Description
Technical Field
The invention relates to the field of food, in particular to a fish roe baked cake with strong fragrance and a preparation method thereof.
Background
The fish roe is a food which is popular in the market and is mainly used for heating cooking methods such as water boiling, frying and the like. The structure of the fish roe baked cake is divided into an outer layer and a core layer, wherein the outer layer mainly uses starch and the like as a skin to wrap, and the core layer mainly uses fish roe flavor materials.
In the prior art, the materials for cooking the fish roes contain a large amount of fish roes and minced fillet, so that the product has strong fishy smell, and the flavor of the food is only obtained after the product is heated and cooked.
In order to improve the market acceptance degree of the caviar, the caviar with strong fragrance and the preparation method thereof are developed, the fishy smell of the caviar is removed, and the caviar has better taste and stronger fragrance after being heated and cooked.
Disclosure of Invention
The invention discloses a roe baked product with strong fragrance and a preparation method thereof, which adjust the raw material proportion of the roe baked product, improve the preparation method of the roe baked product, remove the fishy smell of the roe baked product, and have better taste and stronger fragrance after heating and cooking.
The caviar with strong fragrance comprises the following ingredients:
8-10 parts of minced fillet, 10-15 parts of fish roe, 5-7 parts of starch, 1-2 parts of fermented soya beans, 0.5-1 part of sunflower seed oil, 0.2-0.3 part of edible salt, trace carrageenan, locust bean gum and a proper amount of water. The above are all parts by mass.
Furthermore, the fish roe baked cake can be added with other seasonings such as monosodium glutamate, white granulated sugar and the like.
Furthermore, the fish roe baked food also contains antiseptic such as epsilon-polylysine.
Further, the preparation method of the fish roe baked food comprises the following steps:
(1) adding 0.1-0.3% of carrageenan and 1:1 of mixed powder of locust bean gum in the mass ratio into water at the temperature of 50-60 ℃, homogenizing and dissolving to form colloid, then adding a mixture of roe and minced fillet in the mass ratio of 3-5: 1 in the colloid of 40-60% of the mass of the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) crushing fermented soya beans in water to prepare fermented soya bean paste, adding edible salt for dissolving, then adding a mixture of starch and minced fillet in a mass ratio of 1:1 together with sunflower seed oil, uniformly stirring to prepare dough, then cutting and pressing the dough into thin skins, and ensuring that the materials of the thin skins and the core layer are within a mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
Further, the preparation method of the core layer in the step (1) comprises the following steps:
1) adding 0.1-0.3% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 50-60 ℃, and homogenizing and dissolving to form colloid;
2) taking a mixture of roes and minced fillet with the mass ratio of 3-5: 1, wherein the mass ratio of the roes to the minced fillet is 40-60% of that of the colloid, adding water with the mass of 2-3 times of that of the mixture to prepare a suspension, adding a mixed enzyme preparation of transglutaminase and bromelain with the mass ratio of 2-3: 1, wherein the mass of the transglutaminase and bromelain is 0.1 per thousand of that of the suspension, stirring for 4-6 h, filtering to remove water, adding the mixture into the colloid, slowly stirring uniformly, cooling and cutting into a core layer.
Further, the preparation method of the thin skin in the step (2) comprises the following steps:
1) crushing fermented soya beans in water to prepare fermented soya bean paste, adding a mixed enzyme preparation with the mass ratio of 0.1 per mill of the mass of the fermented soya bean paste to phospholipase being 1:1, adding the sunflower seed oil and the minced fillet according to the formula amount, stirring for 4-6 h, and adding edible salt to dissolve to prepare a paste;
2) adding starch with the mass ratio of the slurry to the minced fillet being 1:1, uniformly stirring to prepare dough, then cutting and pressing the dough into thin sheets, and ensuring the materials of the thin sheets and the core layer to be within the mixture ratio.
The invention has the advantages that:
1. according to the invention, the raw material proportion of the caviar is adjusted, the preparation method of the caviar is improved, the fishy smell of the caviar is removed, and the caviar has better taste and stronger fragrance after heating and cooking;
2. according to the invention, by improving the preparation method of the core layer and the thin skin, the taste of the fish roe baked food is improved, and meanwhile, the fishy smell of the fish roe baked food can be completely removed, so that the market competitiveness of the fish roe baked food is improved; meanwhile, the heated and cooked fish roes are rich in aroma, unique in flavor and excellent in taste.
Detailed Description
Example 1
The caviar with strong fragrance comprises the following ingredients:
8 parts of minced fillet, 10 parts of fish roe, 5 parts of starch, 1 part of fermented soya beans, 0.5 part of sunflower seed oil, 0.2 part of edible salt, trace carrageenan and locust bean gum and a proper amount of water. The above are all parts by mass.
The preparation method of the fish roe baked cake comprises the following steps:
(1) preparing a core layer:
1) adding 0.1% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 50 ℃, and homogenizing and dissolving to form colloid;
2) taking a mixture of roes and minced fillet with the mass ratio of 5:1 of colloid mass 40%, adding water with the mass 3 times of that of the mixture to prepare a suspension, then adding a mixed enzyme preparation of transglutaminase with the mass 0.1 per mill of that of the suspension and bromelain with the mass ratio of 2:1, stirring for 6 hours, filtering out water, then adding the mixed enzyme preparation into the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) preparing a thin skin:
3) crushing fermented soya beans in water to prepare fermented soya bean pulp, adding a mixed enzyme preparation with the mass ratio of 0.1 per mill of the mass of the fermented soya bean pulp to phospholipase being 1:1, adding the sunflower seed oil and the minced fillet according to the formula amount, stirring for 6 hours, and adding edible salt to dissolve to prepare a pulp;
4) adding starch with the mass ratio of the slurry to the minced fillet being 1:1, uniformly stirring to prepare dough, then cutting and pressing the dough into thin sheets, and ensuring the materials of the thin sheets and the core layer to be within the mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
Example 2
The caviar with strong fragrance comprises the following ingredients:
9 parts of minced fillet, 12 parts of fish roe, 6 parts of starch, 2 parts of fermented soya beans, 0.8 part of sunflower seed oil, 0.2 part of edible salt, trace carrageenan and locust bean gum and a proper amount of water. The above are all parts by mass.
The preparation method of the fish roe baked cake comprises the following steps:
(1) preparing a core layer:
1) adding 0.2% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 60 ℃, and homogenizing and dissolving to form colloid;
2) taking a mixture of roes and minced fillet with the mass ratio of 4:1, wherein the mass ratio of the roes to the minced fillet is 50% of the mass of the colloid, adding water with the mass of 3 times of that of the mixture to prepare a suspension, then adding a mixed enzyme preparation of transglutaminase and bromelain with the mass ratio of 3:1, stirring for 4 hours, filtering out water, then adding the mixed enzyme preparation into the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) preparing a thin skin:
3) crushing fermented soya beans in water to prepare fermented soya bean pulp, adding a mixed enzyme preparation with the mass ratio of 0.1 per mill of the mass of the fermented soya bean pulp to phospholipase being 1:1, adding the sunflower seed oil and the minced fillet according to the formula amount, stirring for 6 hours, and adding edible salt to dissolve to prepare a pulp;
4) adding starch with the mass ratio of the slurry to the minced fillet being 1:1, uniformly stirring to prepare dough, then cutting and pressing the dough into thin sheets, and ensuring the materials of the thin sheets and the core layer to be within the mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
Example 3
The caviar with strong fragrance comprises the following ingredients:
10 parts of minced fillet, 15 parts of fish roe, 7 parts of starch, 2 parts of fermented soya beans, 1 part of sunflower seed oil, 0.3 part of edible salt, trace carrageenan and locust bean gum, and a proper amount of water. The above are all parts by mass.
The preparation method of the fish roe baked cake comprises the following steps:
(1) preparing a core layer:
1) adding 0.3% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 60 ℃, and homogenizing and dissolving to form colloid;
2) taking a mixture of roes and minced fillet with a mass ratio of 3:1 of 60% of colloid mass, adding water with a mass 2 times of that of the mixture to prepare a suspension, then adding a mixed enzyme preparation of transglutaminase and bromelain with a mass ratio of 3:1 of 0.1 thousandth of that of the suspension, stirring for 4 hours, filtering out water, then adding the mixture into the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) preparing a thin skin:
3) crushing fermented soya beans in water to prepare fermented soya bean pulp, adding a mixed enzyme preparation with the mass ratio of 0.1 per mill of the mass of the fermented soya bean pulp to phospholipase being 1:1, adding the sunflower seed oil and the minced fillet according to the formula amount, stirring for 4 hours, and adding edible salt to dissolve to prepare a pulp;
4) adding starch with the mass ratio of the slurry to the minced fillet being 1:1, uniformly stirring to prepare dough, then cutting and pressing the dough into thin sheets, and ensuring the materials of the thin sheets and the core layer to be within the mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
Example 4
The caviar with strong fragrance comprises the following ingredients:
9 parts of minced fillet, 12 parts of fish roe, 6 parts of starch, 2 parts of fermented soya beans, 0.8 part of sunflower seed oil, 0.2 part of edible salt, trace carrageenan and locust bean gum and a proper amount of water. The above are all parts by mass.
The preparation method of the fish roe baked cake comprises the following steps:
(1) adding 0.2% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 60 ℃, homogenizing and dissolving to form colloid, then adding a mixture of roe and minced fillet in a mass ratio of 4:1 in an amount which is 50% of the mass of the colloid into the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) crushing fermented soya beans in water to prepare fermented soya bean paste, adding edible salt for dissolving, then adding a mixture of starch and minced fillet in a mass ratio of 1:1 together with sunflower seed oil, uniformly stirring to prepare dough, then cutting and pressing the dough into thin skins, and ensuring that the materials of the thin skins and the core layer are within a mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
Comparative example 1
A caviar is prepared by substituting soybean protein for fermented soybean as in example 2.
Comparative example 2
A baked fish roe is prepared by substituting oleum Rapae for oleum Helianthi, and the rest is the same as example 2.
Comparative example 3
A process for preparing a baked fish roe core wherein the enzyme preparation is transglutaminase, the remainder of the process is the same as in example 2.
Comparative example 4
A process for preparing a baked fish roe core layer wherein the enzyme preparation is bromelain, is the same as in example 2.
Comparative example 5
The process of step 2) in the preparation process of the baked fish roe and the core layer comprises the following steps: taking a mixture of roes and minced fillet with a mass ratio of 3:1, wherein the mass ratio of the roes to the minced fillet is 60% of the mass of the colloid, adding a small amount of water, mixing to form a paste, adding a mixed enzyme preparation of 0.1 per mill of transglutaminase and bromelain with a mass ratio of 3:1, stirring for 4 hours, adding the paste into the colloid, slowly stirring uniformly, cooling and cutting into a core layer; the rest is the same as example 2.
Comparative example 6
A baked fish roe with thin skin is prepared by the same process as in example 2 except that fermented soybeans are not crushed.
Comparative example 7
A process for preparing a baked fish roe or a thin skin comprises using a lipase as an enzyme preparation, and the same as in example 2.
Comparative example 8
A process for preparing a baked fish roe or a thin skin comprises preparing a phospholipase as an enzyme preparation, and the rest of the same procedure as in example 2.
Comparative example 9
A baked fish roe, thin skin is prepared by adding starch to sunflower seed oil in step 4) to make dough, and the rest is the same as in example 2.
Detection and analysis:
1. randomly selecting 50 male consumers and 50 female consumers as smell evaluators, respectively evaluating the smell of 10 fish roes cooked in the examples and the comparative examples, respectively marking 10 points when no fishy smell exists, marking 5 points when the fishy smell is light, and marking 0 point when the fishy smell is heavy, and then averaging to obtain a smell score;
2. the above examples and comparative examples were fried and boiled in water, respectively, and the aroma and mouthfeel of the fish roe cooked of the above examples and comparative examples were evaluated and scored as an aroma score and mouthfeel score, respectively, in the same manner as the above test methods, wherein:
the aroma is heavy and is recorded as 10 points, the aroma is generally recorded as 5 points, and the aroma is weak and is recorded as 0 point;
the mouthfeel Q elastic strength is marked as 10 points, the mouthfeel elasticity is generally marked as 5 points, and the mouthfeel is poor and marked as 0 point.
And finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.
Claims (8)
1. The roe baked food with rich fragrance is characterized in that: the ingredients of the fish roe baked cake are as follows:
8-10 parts of minced fillet, 10-15 parts of fish roe, 5-7 parts of starch, 1-2 parts of fermented soya beans, 0.5-1 part of sunflower seed oil, 0.2-0.3 part of edible salt, trace carrageenan, locust bean gum and a proper amount of water.
2. The fish roe paste according to claim 1, wherein: the caviar ingredients also include other flavorings.
3. The fish roe paste according to claim 2, wherein: the flavoring is monosodium glutamate or white sugar.
4. The fish roe paste according to claim 1, wherein: the caviar ingredient also contains a preservative.
5. The fish roe paste according to claim 4, wherein: the preservative is epsilon-polylysine.
6. The fish roe paste according to claim 1, wherein: the preparation method of the fish roe baked cake comprises the following steps:
(1) adding 0.1-0.3% of carrageenan and 1:1 of mixed powder of locust bean gum in the mass ratio into water at the temperature of 50-60 ℃, homogenizing and dissolving to form colloid, then adding a mixture of roe and minced fillet in the mass ratio of 3-5: 1 in the colloid of 40-60% of the mass of the colloid, slowly stirring uniformly, cooling and cutting into a core layer;
(2) crushing fermented soya beans in water to prepare fermented soya bean paste, adding edible salt for dissolving, then adding a mixture of starch and minced fillet in a mass ratio of 1:1 together with sunflower seed oil, uniformly stirring to prepare dough, then cutting and pressing the dough into thin skins, and ensuring that the materials of the thin skins and the core layer are within a mixture ratio;
(3) and wrapping the core layer with the thin skin to obtain the fish roe baked cake.
7. The fish roe paste according to claim 6, wherein: the preparation method of the core layer in the step (1) comprises the following steps:
1) adding 0.1-0.3% of mixed powder of carrageenan and locust bean gum in a mass ratio of 1:1 into water at 50-60 ℃, and homogenizing and dissolving to form colloid;
2) taking a mixture of roes and minced fillet with the mass ratio of 3-5: 1, wherein the mass ratio of the roes to the minced fillet is 40-60% of that of the colloid, adding water with the mass of 2-3 times of that of the mixture to prepare a suspension, adding a mixed enzyme preparation of transglutaminase and bromelain with the mass ratio of 2-3: 1, wherein the mass of the transglutaminase and bromelain is 0.1 per thousand of that of the suspension, stirring for 4-6 h, filtering to remove water, adding the mixture into the colloid, slowly stirring uniformly, cooling and cutting into a core layer.
8. The fish roe paste according to claim 6, wherein: the preparation method of the thin skin in the step (2) comprises the following steps:
1) crushing fermented soya beans in water to prepare fermented soya bean paste, adding a mixed enzyme preparation with the mass ratio of 0.1 per mill of the mass of the fermented soya bean paste to phospholipase being 1:1, adding the sunflower seed oil and the minced fillet according to the formula amount, stirring for 4-6 h, and adding edible salt to dissolve to prepare a paste;
2) adding starch with the mass ratio of the slurry to the minced fillet being 1:1, uniformly stirring to prepare dough, then cutting and pressing the dough into thin sheets, and ensuring the materials of the thin sheets and the core layer to be within the mixture ratio.
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